Tangy Beer-Braised Pot Roast

Fry the bacon in a large, non-stick skillet until crispy. Remove to paper towels and drain off all but about a teaspoon of the grease. Add onions to the pan; sprinkle with brown sugar. Cook until onions are lightly browned; remove from the pan and set aside. Add mushrooms to the pan (with a little butter or oil, if necessary). Cook until softened; remove from the pan and set aside.

In a large plastic zip-lock bag, combine flour with salt, allspice, and pepper; add roast and shake until all sides are well-covered with flour mixture. Brown quickly on all sides. Place the roast in a Dutch oven, 4 to 6-quart sauce pan with cover, or crockpot. Place diced bacon, onions and mushrooms over the roast.

Add vinegar, beef broth and beer to the skillet; bring to a boil. Boil for about 3 minutes; pour over roast and vegetables.

Stove Top: Cover and simmer for about 2 to 3 hours, until meat is tender.
Crockpot: Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. Serves 4 to 6.

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