SPICED POT ROAST

SPICED POT ROAST

3 Tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4-lb. boneless beef bottom round roast of beef chuck pot roast
2 cups Swanson beef broth
1 bottle (12-oz.) stout or dark beer
Hot boiled potatoes
Chopped fresh parsley

Stir the brown sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.

Place the beef in a 6-quart oven-safe saucepot. Pour the stock and the beer over the beef, Cover the saucepot. Bake at 360^ for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve with the stock mixture and the potatoes. Sprinkle with the parsley.

Yield: 8 servings.