3 lb. chuck roast
1 tbsp. sliced onion
2 tbsp. butter
1 (12 oz.) can beer
1 tbsp. brown sugar, packed
1 tbsp. red wine vinegar
1 bay leaf
2 cloves garlic, minced
1 1/2 tsp. salt
Noodles

1. In a large heavy casserole brown meat on both sides.

2. In another skillet brown onions in butter until limp. Add brown sugar and vinegar. Pour mixture over meat.

3. Add beer, bay leaf, garlic salt. Cover and simmer over low heat for 2 hours.

4. Remove meat from stewing juices onto platter, keep hot. Pile onions on top of meat.

5. Heat juice to boiling. Boil until reduced to about 1 cup or thick and clear. Spoon sauce over onions and meat.

6. Serve with noodles.