Ingredients
2 tablespoons canola oil1 boneless beef chuck roast (3 pounds)1-1/4 cups water3/4 cup beer or beef broth1 can (8 ounces) tomato sauce1/2 cup chopped onion2 tablespoons sugar1 tablespoon white vinegar2 teaspoons salt1 teaspoon ground cinnamon1 bay leaf1/2 teaspoon pepper1/2 teaspoon ground ginger
Preparation
In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours.
Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.
