4 to 4 1/2 lb. beef tri tip or rump roast
4 lg. yellow onions, sliced in rings
3 tbsp. oil
3 tbsp. flour
1 (12 oz.) bottle of dark beer, room temperature
2 bay leaves
1 tbsp. brown sugar
2 tbsp. vinegar
Salt and pepper
Beef stock or water

Salt and pepper roast. In a heavy pan brown meat in hot oil on all sides. Remove meat from pan. Add onions, saute 5 to 6 minutes, do not brown. Sprinkle flour over onions, stir well. Return meat to pan, pushing onions to the side.

Add brown sugar, vinegar and bay leaves. Pour beer over all. Cover and simmer 2 hours, turning once. Add hot water or beef stock as needed. Serve with steamed potatoes and parsley. Serves 8.