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“Adapted from Taste of Home. This version uses beer and tomato sauce to tenderize the meat. It is very good and very easy. I made this on the stovetop, but you could also throw this in a crock pot.”
3hrs 10mins

Ingredients Nutrition


  1. Heat a small amount of oil in a large deep pot or Dutch oven, just enough to keep meat from sticking, and brown meat on all sides (not cooking through- just searing the outside).
  2. Mix together water,beer,tomato sauce, onion, sugar, vinegar,and all seasonings and pour over the meat.
  3. Bring mixture to a boil.
  4. Reduce heat, cover, and let meat simmer on low until very, very tender, about 2 1/2-3 hours.
  5. (Or you could place seared meat into a crock pot, top with the sauce mixture and cook until tender).
  6. Once meat has cooked to your liking, remove bay leaf and place meat on a platter.
  7. If desired, you may wish to reserve the juices from the pan, straining them first, add a few spoonful of cornstarch and a little water, and heat in a saucepan until thickened for a gravy.

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