3/4 tsp. salt
2 tbsp. flour
3 tbsp. butter
1 lg. onion, sliced thinly
1/2 c. water
1 stalk celery
1/2 tsp. pepper
3-4 lb. roast of beef
1 clove garlic, crushed
1 1/2 c. beer
1 sprig parsley, thyme & 1 bay leaf

Mix salt, pepper and flour. With wooden mallet pound seasoned flour into meat. Heat 1 tablespoon butter in heavy skillet. Brown meat quickly on both sides. Remove meat. Add remaining butter and saute garlic and onion until lightly browned. Pour beer and water into skillet and bring to boil. Replace meat, lower heat to simmering and add herbs and celery. Simmer, covered for about 1 1/2 hours or until meat is tender. Serve with strained beer sauce.