IRISH SPICED BEEF

3 tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4 lb. beef bottom round or chuck pot roast
1 3/4 cups Swanson Beef Broth (regular, Lower Sodium or Certified Organic)
1 bottle (12 fl. oz.) stout or dark beer
Hot boiled potatoes (optional)
Chopped fresh parsley

Mix brown sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hours or overnight.

Remove roast and place in oven-safe saucepot.

Add broth and beer. Cover and bake at 350 degrees F. for 3 hours or until roast is fork-tender. Remove roast and let stand 10 minutes.

Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley.

TIP: For even more flavorful potatoes, cook peeled, medium potatoes in Swanson® Chicken or Natural Goodness™ Chicken Broth.

For easy cleanup, use a re-sealable heavy-duty plastic bag instead of a bowl to marinate the beef.

Servings: 8
Source: Campbell's Kitchen