Flemish Beef Roast
4 T. butter, divided Yield: 10 to 12 servings.
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.
4 T. butter, divided
Yield: 10 to 12 servings.
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