Serve 4 to 6

Marinade:

2 lg. carrots, chopped
1 lg. celery stalk, chopped
1 lg. onion, chopped
2 whole cloves
1/2 tsp. ground thyme
2 bay leaves, crumbled
2 c. dark beer
2 tbsp. olive oil or salad oil
Salt
Freshly ground pepper to taste

2 to 3 lbs. round of beef, in one piece 1 tbsp. butter 1/2 c. heavy cream or more

For garnish:

2 tbsp. butter
1/4 lb. boiled ham, diced
1/2 lb. mushrooms, cut into quarters

In a deep dish or a bowl (do not use aluminum), combine the carrots, celery, onion, cloves, thyme, bay leaves, beer, oil, salt and pepper to taste. Trim excess fat from meat and add it to marinade. Cover and refrigerate for 24 hours turning meat several times. Remove the meat and dry thoroughly. Strain the marinade and reserve both the vegetables and the liquid. Heat the butter in heavy casserole and over high heat, brown the meat in it on all sides. Transfer the meat to warm plate and keep warm. Add vegetables of the marinade to the casserole and over high heat, brown them lightly. Return the meat to the casserole and add 1 cup of the marinade liquid, reserving the rest. Cover and simmer 2 hours or cook in 350 degree F. oven for the same time. Turn the meat occasionally. If there is not enough liquid, add a little more beer from the marinade. Transfer the meat to hot platter. Puree the vegetables and the liquid in casserole in food mill or blender. Return sauce to the casserole and stir in cream to thicken the sauce. Do not boil sauce. Keep warm. Slice meat, arrange on hot platter and surround it with the garnish. Spoon sauce over the meat slices and serve rest in gravy boat. Boiled potatoes or butter noodles do well with this with a plain green salad.

To make the garnish: Heat the butter in a skillet, add the ham, mushrooms, cook over high heat until the mushrooms are golden brown but still firm.