Step 1: Season the roast with salt, fresh ground pepper and garlic powder.
Step 2: Bring the bacon grease to medium high heat in a Dutch oven or heavy bottomed pot and brown the roast on all sides; make sure you have a nice crust on the roast.
Step 3: Remove the roast and set aside.
Step 4: Add the onions to the pot and cook until translucent, scraping up the bits on the bottom of the pot.
Step 5: Pour in the beer and continue to cook until it is totally reduced and coating the onions.
Step 6: Return the roast to the pot and add the remaining ingredients except for the cornstarch; cover and place in a preheated 350 degree Fahrenheit oven and cook for 4 hours, checking every hour and adding water if needed to keep the juices halfway up the roast.
Step 7: Remove the roast from pot and cover with foil.
Step 8: Strain the juices into a saucepan and bring to a boil over medium-high heat.
Step 9: Mix the cornstarch with 2 tablespoons of water and pour into the boiling juices to thicken.
Step 10: Shred the meat off the bones with two forks and serve with the gravy over mashed potatoes.
Step 11: Enjoy!
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