Manly Pot Roast

(or, Beer-Simmered Beef Roast in Wine Sauce)

1 medium rump roast (3-4 pounds)
1 tablespoon salt
1 teaspoon dried savory
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 bottles of dark beer (I use Fat Tire)
1 whole bay leaf
1 cup sliced onion
2 cups baby carrots
2 cups chopped potatoes
1 cup chopped celery
1 cup chopped cabbage (optional)
1 cup sliced mushrooms (optional)
1 tablespoon cornstarch, more or less
1/2 cup red wine

Open the beer, and set it aside.

Mix the garlic powder, onion powder, salt, pepper, parsley, marjoram, and savory together in a small bowl. Set aside.

Rinse the roast under cold water, then pat it dry. Place it on a cutting board, and cut a series of 1/2" deep slices into both sides of it with a sharp knife. (Make two sets of cuts in a criss-cross pattern, about 1/2" apart.) Rub the herb and salt mixture into the roast, working it into the slices. Wrap the entire roast tightly in plastic wrap, and set it in the refrigerator overnight.

The next morning, remove the roast from the plastic wrap and place it in a crock pot. Pour the flat beer over the roast, add the bay leaf. Cover tightly and slow-cook for about 4 hours on high until the roast is fully-cooked but not quite fork-tender. (Add more beer if necessary to keep the roast covered.)

Discard the bay leaf. Add the onions, potatoes, celery, carrots, cabbage, and mushrooms. Cook on the "low" setting for 1 more hour or until all ingredients are tender. Carefully remove the roast and vegetables from the broth with a slotted spoon and arrange them in a serving bowl (I like to slice the beef and lay it over the veggies). Set aside.

Pour the broth into a 2-quart saucepan, and bring to a boil. Mix the cornstarch with the red wine and wisk it slowly into the boiling broth (use more or less cornstarch to attain desired thickness). Return to a boil, reduce heat, and simmer for about 5 minutes.

Pour the gravy over the meat and vegetables, and garnish with chopped green onion if desired. Serve immediately with fresh yeast rolls and lots of iced tea. If you would prefer a glass of wine with your dinner, I recommend red zinfandel.