1. Marinate roast in beer, salt, pepper, clove for at least dozen hours.

2. Heat butter or oil in a Dutch oven

3. Drain meat and brown

4. Strain marinade and pour half of it over meat along with the spices.

5. Cover pot and cook meat slowly for 3 to 4 hours until tender, adding more marinade or broth as needed.

6. Transfer meat to a serving dish , thicken the sauce with butter and flour and pour over meat