 2-4 pound pork or beef roast- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon thyme
- ½ tablespoon sage
- 2 large sweet onions, peeled, halved and thinly sliced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cloves garlic, peeled
- 1 tablespoon molasses
- 4 bay leaves
- 1 12 oz bottle porter or stout
- 2 tablespoons Dijon mustard
- 1 tablespoon malt or red wine vinegar
1. Brown meat in Dutch oven.
2. Remove meat, add onions, garlic, carrot, celery, molasses and spices to Dutch oven; cover and cook 10-12 minutes. Return roast to pan, add beer. Cover and cook over low heat for 1 ½ -2 hours until meat is tender.
3. Remove meat, degrease the liquid, stir in the mustard and vinegar, and boil the sauce until it becomes syrupy. Remove bay leaves, serve sauce over roast.
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