|Beer Pot Roast
4 pound pot roast, chuck, shoulder, top round, etc.
In a large skillet, heat oil over medium heat. Coat pot roast with flour; brown in hot oil on all sides. Remove roast to a baking dish. Pour off excess grease from skillet, leaving about 1 tablespoon. To skillet add onion and mushrooms; sautÚ until onions are tender. Add beef soup, beer, salt and pepper, and thyme. Bring mixture to a boil; pour over roast. Cover and bake at 350░ for 3 hours. Serve with noodles or mashed potatoes. Serves 6.