Beer-Braised Chuck Roast and Onions

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  • Yield: 6 servings
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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 teaspoon dried, crumbled thyme)

1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary)

12 ounces stout

1 cup water


  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. 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. 
  2. 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 - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.