3 tablespoons packed brown sugar
2 teaspoons ground cloves
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon cracked black pepper
4 lb beef bottom round or beef chuck pot roasts
1 3/4 cups beef broth
1 bottle (12 fl. oz.) stout or dark beer
Hot boiled potatoes
Chopped fresh parsley
Mix brown sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hours or overnight.
Remove roast and place in oven-safe saucepot. Add broth and beer. Cover and bake at 350°F for 3 hours or until roast is fork-tender.
Remove roast and let stand 10 minutes. Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley.
Cooking with Brown Sugar: 51 Recipes