Beef topside braised in a mixture of creamy mushroom soup and your favourite beer with onion, celery and garlic. Seasoned with bay leaves and cloves.
This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan, not glass - with salt, pepper, olive oil, paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth. - 16 Jul 2001 (Review from Allrecipes USA and Canada)
I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender. - 25 Aug 2004 (Review from Allrecipes USA and Canada)
Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes! - 12 Nov 2000 (Review from Allrecipes USA and Canada)