Ingredients
- 2 bay leaves
- 1,600 gr beef chuck roast (boneless)
- 350 ml beef broth
- 350 ml beer
- 120 ml sour cream
- 120 gr onion thinly (sliced)
- 30 ml cider vinegar
- 28 gr brown sugar packed
- 30 ml oil
- 9 gr dill snipped (fresh)
- 3 gr pepper
- 2 gr dillweed (dried)
- 1 gr allspice
Heat 2 tablespoons oil in a 4 to 5 litre ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with onion. Brown meat on all sides. Stir onion occasionally. Add beer and cider vinegar. Add brown sugar and seasonings. Cover tightly and bake for 2.5 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Remove bay leaves and skim fat from sauce. If you like, thicken the sauce by stirring in half cup of sour cream or plain low-fat yogurt mixed with 3 tablespoons of flour. Slice meat across the grain and serve with the sauce.
