Beer and Onion Pot Roast
- Level: Easy
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 41
- Saturated Fat
- 15
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 48
- Cholesterol
- 157
- Sodium
- 918
- Total: 3 hr 50 min
- Active: 20 min
Ingredients
3 tablespoons vegetable oil
4 pounds boneless chuck roast
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
3 medium onions, chopped
5 garlic cloves, sliced
2 bay leaves
2 tablespoons all-purpose flour
One 12-ounce bottle amber ale
2 cups low-sodium beef broth
Fresh flat-leaf parsley, for garnish
[For Serving:] Gruyere or Swiss cheese toasts
Directions
- Preheat the oven to 350 degrees F.
- Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. Sprinkle the roast generously with salt and pepper. Sear the beef in the hot oil until browned on all sides, about 8 minutes. Transfer to a plate.
- Add the bacon to the pot and cook, stirring, until crispy. Set aside for garnish. Add the onion, garlic and bay leaves to the bacon drippings and cook until slightly browned, about 10 minutes. Stir in flour and cook for 2 minutes. Slowly pour in the beer stir until thickened. Stir in the beef broth.
- Return the browned beef to the Dutch oven. Bring to a simmer, cover, transfer to the oven, and braise, flipping halfway through the cooking time, until the meat is fork tender and easy to pull apart, about 3 1/2 hours. Skim off and discard the fat from the top of the sauce before serving. Discard the bay leaves. Slice the post roast and serve with the sauce and cheese toasts. Sprinkle with bacon and parsley.