Oxtail Soup Mix Pot Roast

Ingredients

• 3 lb beef rump 
• 12 oz beer 
• 1.8 oz oxtail soup mix 
• 2  onions peeled sliced (1 lb. total)

Equipment

• bowl
• frying pan

Directions

1. Wipe meat with a damp towel.
2. Place a 5- to 6-quart pan over high heat and add oil (if desired).
3. Add meat and brown lightly all over, turning as needed, about 5 minutes.
4. Transfer meat to a bowl.
5. Add onions and 2 tablespoons water to pan. Stir frequently until onions are lightly browned, about 5 minutes.
6. Add beer, soup mix, and 1 cup water to pan; stir to release browned bits.
7. Add beef and any juice. Bring to a boil, reduce heat, cover, and simmer gently until meat is very tender when pierced, about 3 hours.
8. Lift meat onto a platter and keep warm.
9. Let stand at least 10 minutes to slice neatly. Meanwhile, if needed, boil sauce, uncovered, over high heat, stirring occasionally, until reduced to 3 cups.
10. Slice roast and serve with gravy.