Take a tender and tasty boneless chuck roast, sear in sautéed onions and garlic, then slow-simmer in a rich dark beer. You’ll have a meal that’s incredibly easy to make, yet deliciously impresses.
- 4 lbs. boneless Blue Ribbon Angus Beef chuck roast
- 4 oz. olive oil
- kosher salt
- freshly milled black pepper
- 6 cloves garlic, chopped
- 6 onions, peeled, halved and sliced lengthwise
- 12 oz. beer (i.e. stout, porter)
- 2 cups beef broth
- 1 bay leaf, 4 sprigs thyme, 1 branch rosemary
- Preheat oven to 325 degrees Fahrenheit.
- Heat the olive oil in a heavy casserole dish over medium-high heat. Season chuck roast generously with salt and pepper and brown in the casserole on all sides. Remove meat to a platter.
- In same casserole dish, sauté onions until golden brown. Add garlic and sauté briefly until fragrant. Deglaze the pan with the beer and beef stock.
- Return chuck roast to the casserole dish, add the herbs and bring to a simmer. Cover and braise in the oven, turning the roast after 1 1/2 hours. Meat is done when it is fork tender after about 2 ½ to 3 hours.
- Let the roast rest in the sauce for 20 to 30 minutes; remove to a cutting board and slice thickly across the grain. Enjoy!