Mix apricot preserves, mustard, Worcestershire sauce, brown sugar, horseradish, caraway seeds, allspice and peppercorns in a medium bowl. Spread mixture on all surfaces of the meat. Place meat on a rack in roasting pan. Place onions, potatoes, celery and carrots in the bottom of a large slow cooker. Place beef on top. Pour Smoked Porter in to cover veggies; drink the rest. Cook on low for 8-10 hours.

Remove vegetables and meat. Strain liquid into a saucepan; bring to a boil. Keep cooking until liquid is reduced by half. In a bowl, mix cornstarch with cold water to make a paste; whisk paste into boiling liquid. Continue to boil until thickened. Pour gravy over meat and vegetables. Serve with sourdough French bread and a salad.

* I crushed these in an old coffee grinder that I don’t use for coffee any more.

Compliments of Alaskan Fan Steve Jones