Beer-Braised Chuck Roast and Onions
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 53
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 59
- Cholesterol
- 206
- Sodium
- 985
Ingredients
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
Directions
- 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.
- 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.