3 to 4 lb. pot roast
1 (12 oz.) bottle or can of beer
1 (12 oz.) bottle of catsup
1 tsp. salt
2 tbsp. Worcestershire sauce

In large Dutch oven brown meat on all sides, pour off excess fat. Mix beer, catsup, salt and sauce. Pour over meat. Cover and cook over low heat 2 to 3 hours. Turn meat occasionally. Can be kept a day or two. Slice thinly and reheat in gravy. Delicious with noodles or mashed potatoes.