Have been fortunate enough to have some amazing QT with both my family and my hubby being away for a cruise for spring break with the kids, and then off to accompany my dear husband on a business trip to San Diego. We had many wonderful memories, and I’ve been largely unplugged. Which was good. But, it’s good to get back to some of the old grind. Dreary day today, and seemed like a good old day for roastin’ a slab o’ beef in the oven for the afternoon. Chuck roast is my favorite type of roast as when you cook it for a long time over low heat, the meat just shreds when it’s done cooking–and the yummy smells that drift through the house while it’s in the oven, ain’t so bad either…
Beer Braised Beef
- 4 to 5 pound chuck roast
- 1 – 2 onions (depending on how large, about 2 cups)
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground black pepper
- 1 teaspoons salt
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 1 can beer (you can used whatever you have on hand, I like ales and medium bodied beers)
- 1 can beef broth
- 3 minced garlic cloves
- 1 bay leaf
Preheat oven to 350 degrees. Heat oil over medium high heat in an oven safe dutch oven or large pot. Trim meat of excess fat. Sprinkle roast with salt, pepper and herbs. Add chopped onions to the pan.
Saute for about 8 minutes stirring frequently to caramelize. Remove onions and set aside. Add beef. Brown each side for 3 – 4 minutes to get a nice brown crust. Return onions to the pan. Pour beef, beer, bay leaf and garlic over top. Bring to a boil. Cover, pop in the oven and roast for about 2 1/2 – 3 hours. Roast should pull apart easily with a fork. The juices it makes are wonderful. I love with good old mashed potatoes and carrots. This roast is great the next day as well. I like
to cut the leftovers into cubes, add some sauteed mushrooms and peppers, and add sour cream for a quick beef stroganoff type of dish. Bring out the bread and enjoy!