Irish Pot Roast

by Marty & Kate
(Salmon Arm, BC)

This roast needs to be started the day before serving to allow the spice rub to work its magic.

Spice Marinade. Combine in large bowl:
3 tbsp brown sugar
2 tsp ground cloves
2 tsp ground allspice
2 tsp ground cinnamon
1 tsp cracked pepper corns

1. Remove packaging from 4 pound pot roast and coat roast with spice mixture. Cover the roast (in the bowl) with plastic wrap and place in fridge until the next day.

Next day:

1. Place roast in large, oven-proof pot (with lid).
2. Add 2 cups beef broth, and 1 bottle stout or dark beer.
3. Cover, bake for 3 hours 350 F, until tender.
4. Remove roast, let stand 15 minutes.
5. Slice thinly and serve on platter.
6. Serve with meat juices in gravy boat.