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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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This version uses beer and tomato sauce to tenderize the meat. It is very good and very easy. I made this on the stovetop, but you could also throw this in a crock pot. Ingredients:
3 lbs boneless beef chuck roast |
1 tablespoon canola oil, as needed to brown meat |
1 1/4 cups water |
3/4 cup beer |
1 (8 ounce) can tomato sauce |
1/2 cup onion, finely chopped |
1 -2 tablespoon sugar, to taste (original calls for 2) |
1 tablespoon cider vinegar |
1 -2 teaspoon salt, to taste (original calls for 2) |
1 teaspoon ground cinnamon |
1 bay leaf |
1/2 teaspoon black pepper, to taste |
1/2 teaspoon ground ginger |
Directions:
1. Heat a small amount of oil in a large deep pot or Dutch oven, just enough to keep meat from sticking, and brown meat on all sides (not cooking through- just searing the outside).
2. Mix together water,beer,tomato sauce, onion, sugar, vinegar,and all seasonings and pour over the meat.
3. Bring mixture to a boil.
4. Reduce heat, cover, and let meat simmer on low until very, very tender, about 2 1/2-3 hours.
5. (Or you could place seared meat into a crock pot, top with the sauce mixture and cook until tender).
6. Once meat has cooked to your liking, remove bay leaf and place meat on a platter.
7. If desired, you may wish to reserve the juices from the pan, straining them first, add a few spoonful of cornstarch and a little water, and heat in a saucepan until thickened for a gravy.
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