Pot Roast Recipe

• 4-5 pound beef rump roast, block cut roast, shoulder London broil, or possibly eye or possibly round roast, trim off all fat
• 1 med. onion, peeled and grated
• 2 teaspoon sugar
• 1 teaspoon oregano leaves
• 1 (14 1/2 ounce.) can Swanson or possibly College Inn beef broth
• 1 c. water
• 1 teaspoon instant beef bouillon
• 1 (12 ounce.) can beer
• 2 cloves garlic, chopped

Directions