Shelly's Recipe

BEER-BRAIED CHUCK ROAST AND ONIONS

Category: Roasts/Tenderloin - Beef

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

Put oven rack in middle position. Preheat oven to 325.

Pat beef dry and rub with 1 1/2 tsp salt and 1/2 tsp 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.

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 for 3 to 3 1/2 hours total.

Let stand uncovered in onion sauce about 30 minutes before serving. Serves 6