Beer-Braised Chuck Roast And Onions
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1810 g
Beef Chuck Roast (boneless)2 tsps
Salt3 tsp
Black Pepper2 tsps
Vegetable Oil2 large
Garlic Cloves (finely chopped)1 tsp
Thyme (chopped fresh)1 tsp
Rosemary (chopped fresh)340 g
Stout1 cup
WaterDirections:
1
Put oven rack in middle position
2
Preheat oven to 325F
3
Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper
4
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
5
Transfer beef to a plate
6
Add onions to pot and saute, stirring, until pale golden, about 10 minutes
7
Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper
8
Cook, stirring, for two minutes
9
Add stout and water, bring to a boil, return beef to pot and cover
10
Braise in oven, turning after one hour until beef is tender - three to three and a half hours total
11
Let stand uncovered in onion sauce about 30 minutes before serving