Pot Roast (from memory - I don't know if I have this written down anywhere):
4-5 pound rump roast - I use chuck roast occasionally, but rump is best.
1 medium yellow onion
carrots (handful - maybe 5-6 cut into diagonals ~ 2 inch long)
yukon potatoes - ~ 7-8 good sized ones skinned
dark beer (bock, dunkel etc.)
2-3 bay leaves
dark caro syrup
you'll need a good dutch oven - I have a 5.5 qt - the larger size will be better if you want to cook the potatoes inside the pot
flour, salt and pepper, ground garlic the outside of the meat (generously - I've never measured this part - its an eyeball it kinda thing)
melt 2 tbls of oil (canola) and 2TBL butter in the DO
brown all sides of the seasoned meat to a nice crust - generally ~ 2min per side
remove meat to a plate - take a look at the pot - add oil if necessary for sauteing the onion
saute the onion till its nice and caramelized and soft
add the beef stock (quart) and 1 cup of beer (you can sub water, but hey, we're homebrewers, right?) to the DO and deglaze
add 3T white vinegar and 2 T of karo syrup along with 4-5T of flour to thicken (mix in a little water first to prevent clumping)
once smooth, bring this mixture to a boil, add the bay leaves and put the meat back in, along with the carrots. depending on the size of your DO, you may be able to add the potatoes - mine is usually not big enough, so I boil them separately and mash into the gravy later.
put the lid on and put in the oven at 325 for 3.5 hours, optionally turning once in the middle.
Sometimes, instead of potatoes I will make it with egg noodles and a sour cream/swiss cheese mix:
1lb egg noodles
8oz sour cream
1lb good swiss
cook egg noodles per directions, melt swiss and sour cream until smooth in a small saucepot on the side, drain noodles, combine, voila!
haven't made this in a while, but now that you got me thinking, I will soon and will post pics then!