- 1 4-5 pound French Roast, Second Cut Brisket, or Top of the Rib
- 6 onions, sliced
- 1 tablespoon Dijon mustard
- 3-4 cloves garlic, crushed
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 12-oz bottle beer
Layer meat and onions
Preheat oven to 300°F. Place onions into a roasting pan. Place meat over onions; set aside.
Prepare the marinade
In a small bowl mix together mustard, garlic, paprika, onion powder, garlic powder, salt, and olive oil to form a paste. Rub the paste all over the meat.
Cover and bake
Pour beer over the meat. Cover the pan tightly with foil; bake for 3 hours, or until meat is tender (if you check it partway through, you may need to add a little more liquid before resealing to continue cooking). Remove from oven; allow to cool.
To serve
After the meat has cooled, slice and serve with the onions. For an extra-special sauce, combine onions with pan juices in a small pot; cook over low heat until reduced and thickened. Serve over the meat.
