Beer-Braised Chuck Roast and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 lbs. boneless beef chuck roast |
2 tsp. salt |
3/4 tsp. black pepper |
2 tsp. vegetable oil |
2 lbs. onions, halved lengthwise and thinly sliced |
2 large garlic cloves, finely chopped |
1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme) |
1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary) |
12 oz. stout |
1 cup water |
Directions:
1. Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
2. Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
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