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Flemish Beef Roast

4 T. butter, divided

1 T. canola oil

1 (3- to 4-pound) beef roast (rump, arm or chuck)

2 large onions, sliced

2 cloves garlic, minced

1 t. salt

1 t. freshly ground black pepper

1 (12-oz.) can beer

2 T. all-purpose flour

1 oz. cognac, optional

In large pot or Dutch oven, melt 2 tablespoons butter with canola oil. Add roast; brown well on all sides. Remove roast from pan; set aside.

Add onions and minced garlic to drippings; saute until golden brown. Return roast to pot. Add salt, pepper and beer.

Cover; let simmer for 2 to 2 1/2 hours, adding water if it becomes too dry. Toward end of cooking time, remove remaining 2 tablespoons butter from refrigerator and let soften.

When roast is tender, remove to a cutting board. Combine softened butter and flour, then slowly stir mixture into gravy to thicken, using as much as is necessary. Stir in cognac; let simmer while you carve the roast, then serve.

Yield: 10 to 12 servings.


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