Wash the meat- pat dry- and trim off all the visible fat.
Sprinkle meat with seasonings.
Melt margarine in a heavy skillet.
Add meat and turn off the heat.

Cut all of the veggies into small pieces
(see picture)and add them around and on top of the meat.

Bake, uncovered in a 350 degree oven for about 30 minutes.
Add the beer and continue to roast for 2-1/2 to 3 hours.
Turn the meat every 1/2 hour or so- adding water as necessary
to keep it from burning. Spoon the juices over the meat to keep it from drying out.

Remove the roast from the oven. Cut the strings to let it separate into sections.
Put the meat into a dish, cover and keep it warm.

Put a bowl under a sieve and put everything from the pan into the sieve.
Use a spoon to mash the veggies against the sides and bottom of the sieve
to puree everything.Try to force through as much as you can.
You should be left with sort of a dry, lumpy paste. Throw that away.

Put everything from the bowl into the skillet. Using a knife scrape off
the puree that is on the outside of the sieve and put that in the skillet.
Put the skillet over a medium flame. Heat, while scraping the sides and bottom
of the skillet, until it boils.

A wooden spoon works best for this.

When it is boiling, add the cream, water, flour mixture.
Stir and cook to thicken the gravy.
Thin with cream if necessary.
Slice the meat and serve it with sauce on the side.

Enjoy!

Tastes great over Semmel Knoedel.