4-5 lb. beef rump roast, block cut roast, shoulder London broil, or eye or round roast, trim off all fat
1 med. onion, peeled and grated
2 tsp. sugar
1 tsp. oregano leaves
1 (14 1/2 oz.) can Swanson or College Inn beef broth
1 c. water
1 tsp. instant beef bouillon
1 (12 oz.) can beer
2 cloves garlic, minced

Heat oven to 300 degrees. Place roast in a 5 quart Dutch oven. Combine remaining ingredients; pour over meat. Bake 4-6 hours or until beef is tender. You may thicken pan juices for gravy or use as is for individual dipping of your roast beef sandwich.