Ingredients

2 pounds Boneless beef chuck pot roast

2 tablespoons Cooking Oil

1 l Onion

2 tablespoons Ap flour

4 slice Carrots

12 ounces Stout or other dark beer

3/4 cup Water

3 Bay Leaves

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Dried Prunes- Pitted

Preparation

  1. Bake covered, in a 325 F oven for 1.5-1.75 hours, until meat is almost tender