2 to 3 lbs. bottom round or brisket
1 can beer
1 pkg. dried onion soup mix

Pour beer into heavy pot or Dutch oven. Place meat in the beer. Sprinkle soup mix on the meat. Simmer, covered, 3 hours or until tender, turning meat every 1/2 hour. If liquid gets very low, add more beer. (I set a timer.) Remove meat, thicken liquid with flour and water or cornstarch and water mix. Slice and serve with gravy. I slice and freeze individual portions with gravy for a quick meal.