Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serves: 2
Ingredients:
• 2.5 lb Beef Tip Roast (Oven Pot Roast)
Chili powder
Salt & Pepper
Garlic Powder
Oil
3 Cup Beef Broth
2 Tbs Dijon Mustard
3 Tbs Worcestershire Sauce
3 Tbs Balsamic Vinegar
1 Jar Triple Ale Onion Savory Spread
10 peppercorns
Pinch of Chili flakes (optional)
cornstarch
Soft bread rolls
Instructions:
Stir together Beef broth, Dijon mustard, Worcestershire Sauce and Balsamic Vinegar. Add peppercorns and chili flakes to liquid.
Season beef generously with salt, pepper, garlic powder and chili powder on all sides.
In a large heavy bottom pot, bring oil to medium high heat and sear all sides of beef until nice and browned
Once meat is nice and browned on both sides, add your liquid marinade mix and 1 jar of Wozz! Triple Ale Onion Spread to pot. Bring to boil and then reduce heat to a low simmer. Put lid on roast and simmer for approximately 4 hours. (You can basically leave it alone to cook, just make sure your simmer is low. I basted mine as I went along and turned the meat over on occasion. If the liquid begins to reduce too much near the end of cooking, just add a bit of water.)
Once the beef is tender and easily falls apart with a fork, remove from gravy liquid, place on cutting board and using two forks to shred the beef. Serve on soft rolls.
