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Savory Beef Pot Roast with Bay Leaves

1 T. vegetable oil
3-4 lbs. boneless beef bottom round roast or chuck pot roast
1 bottle Harp's Lager (12 oz.) or other flavorful beer
1 package dry onion soup mix
1 t. dried thyme leaves, crushed
2 bay leaves
2 medium onions, sliced
8 medium potatoes, cut into quarters
8 medium carrots, cut into 2 inch pieces

Preheat oven to 325F. Heat oil in an ovenproof Dutch oven over medium high heat. Add roast and cook until browned. Pour off fat. Add beer, soup mix, thyme, bay leaves, and onions. Cover and bake 1 hour. Add potatoes and carrots. Cover and bake 1 hour 45 minutes more or until roast is fork-tender. Discard bay leaves. Remove roast and vegetables to platter.

Yield: 8-10 servings

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