3 lbs. boneless pot or English cut roast
1 c. onions, chopped
2 tbsp. butter
1/2 tsp. flour
1 tsp. sugar
1 beef bouillon cube
1/4 c. water
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 to 3/4 can beer

Melt butter in Dutch oven or electric skillet; brown roast on all sides. Remove roast. Brown onions; add flour and sugar; brown. Add bouillon cube, water and beer, and bring to a boil. Return meat to pan; add salt and pepper and bay leaf. Simmer over low heat 3 hours, or until very tender.