CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-03-11
Serves: 5-6
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 1/4 cup of Oil ? canola,
- corn.
- 4 lbs. of Pot Roast/Bottom round.
- salt/pepper to taste
- 1 or 2 Spanish onions
- 2 bottles Guinness Extra Stout
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 basket of mushrooms
Instructions
Browning or siring all sides of meat in hot oil (adding salt/pepper as meat turns)-Cover Pot.
-add sliced onions 1/4 inch thick or wider, cook until all starts to soften.
-add beer to 1/2 or 2/3 high ?based on pot ? add sugar, vinegar.
Cover and simmer for 30 minutes to the pound or til done.
Suggest serving with Mash Potato with its gravy!
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