Preheat oven to 375°F (190°C).
In a skillet, brown roast on all sides in hot oil over medium-high heat.
Transfer meat to a deep casserole and sprinkle herbs over top.
In the same skillet, lightly brown onions over medium heat.
Add beer and reduce by half. Add broth and bring to a boil.
Pour beery onion broth round the roast. Season. Cover and roast for 2 - 3 hours or until tender.
Cut roast into thin slices and serve over beery onions.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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