5 to 6 pounds of beef, Rump Roast.
4 garlic cloves, sliced
Steak sauce of choice
2 tablespoons olive oil
4 cups sliced onions
two 12 Oz. cans of beer
1 cup water
Preheat your oven to 400 degrees.
With a sharp knife, cut 10 slits in the roast.
Stuff holes with 2 to 3 slices of garlic.
Brush roast with Steak sauce to season the meat.
In a large saute pan, heat the oil.
Sear meat for 2 to 3 minutes on all sides.
Transfer the to a Dutch oven with a lid.
Bake, uncovered, for about 45 minutes.
Remove the pot from the oven.
Arrange sliced onions around the meat.
Add the beer and water.
Cover and return the pot to the oven.
Bake for 2 1/2 hours at 350 degrees.
Turn the meat over twice during baking.
If the liquid evaporates too much, add another can of beer and 1/2 cup of water.
Remove the meat from the pan.
Slice into individual portions. Enjoy!