4 lb pot roast (lagarto redondo)

2 cans sweet dark beer

1 tsp caraway seeds

1/2 tsp dried rosemary

2 cloves

1/2 tbs dried thyme

1 cup beef broth

salt and pepper -- to taste 2 tbsp butter or oil

1. Marinate roast in beer, salt, pepper, clove for at least 12 hours. 2. Heat butter or oil in a Dutch oven 3. Drain meat and brown 4. Strain marinade and pour half of it over meat along with the spices. 5. Cover pot and cook meat slowly for 3 to 4 hours until tender, adding more marinade or broth as needed. 6. Transfer meat to a serving dish , thicken the sauce with butter and flour and pour over meat