3-4 lb. arm blade pot roast
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 tbsp. Crisco
1 beef bouillon cube
2 bay leaves
1/2 tsp. marjoram
1/4 tsp. basil
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1 can beer
1 c. water
Noodles, rice or mashed potatoes (goes well with this recipe)

Combine flour, salt and pepper. Coat meat with mixture and brown on all sides in hot Crisco oil. Pour off drippings and add bouillon and all seasonings. Add beer, cover tightly and cook 3 hours or until meat is tender. Make gravy with drippings.

NOTE: I cook mine in crock pot on low 7 to 8 hours or high 5 to 6 hours. If you use this method you do not need to add water as it cooks. Otherwise keep a check on conventional pot adding water if necessary.