4-6 lb. beef roast
1 can beer
1 onion
4 cloves garlic
6-8 red beets
1 head red cabbage
2 rutabaga
1 celeriac
2 parsnips
4 carrots
1 turnip
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sweet basil
1 bay leaf
1/2 tsp. dill

Sear beef in fry pan, transfer to pot. Spear 2 cloves of garlic, slit roast insert garlic, add pepper and a dash of sweet basil. Pour 1/2 can beer over roast, cover with large outer cabbage leaves. Put lid on pot; then blanch (bring to steamy boil) for 15 minutes on lower heat.