Beer-Braised Chuck Roast
  • 4 pounds Boneless Beef Chuck Roast
  • 2 teaspoons Salt
  • 3/4 teaspoon Black Pepper
  • 2 teaspoons Vegetable Oil
  • 2 pounds Onions, halved lengthwise and thinly sliced
  • 2 Large Garlic Cloves, finely chopped
  • 1 teaspoon Chopped Fresh Thyme (or 1/4 tsp. dried, crumbled thyme)
  • 1 teaspoon Chopped Fresh Rosemary (or 1/4 tsp. dried, crumbled rosemary)
  • 12 ounces Stout
  • 1 cup Beef Broth
  • Flour

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  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, then dredge in flour. 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 10 minutes total. Transfer beef to a plate.
  2. Add onions to pot and sauté, 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 beef broth, 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
Servings: 6
Cook Time: 3 hours 30 minutes