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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a 8oz serving of beef. Serve with Boiled Potatoes with Parsley. **Beef bottom round is tenderized with a dry rub of sweet and savory spices, and then baked until fork tender in a combination of Swanson® Beef Broth and dark beer. Ingredients:
3 tbsp packed brown sugar |
2 tsp ground cloves |
2 tsp ground allspice |
2 tsp ground cinnamon |
1 tsp cracked black pepper |
64 oz beef (bottom round or beef chuck) |
1 3/4 c beef broth, swanson® (regular, lower sodium or certified organic) |
12 fl. oz. beer (dark or stout) |
Directions:
1. MIX brown sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hr. or overnight.
2. REMOVE roast and place in oven-safe saucepot.
3. ADD broth and beer. Cover and bake at 350°F. for 3 hr. or until roast is fork-tender. Remove roast and let stand 10 min. Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley.
4. TIP: For even more flavorful potatoes, cook peeled, medium potatoes in Swanson® Chicken or Natural Goodness? Chicken Broth.
5. For easy cleanup, use a re-sealable heavy-duty plastic bag instead of a bowl to marinate the beef.
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