Beef Recipes |

Ingredients:

1 (about 3 pounds) boneless beef chuck shoulder, arm or blade pot roast
2 tablespoon vegetable oil, divided use
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups thinly sliced onions (2 medium sized)
3 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup beer or apple cider
1/2 cup water
1 teaspoon dried thyme leaves, crumbled

Methods:

1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven brown evenly. Remove roast from Dutch oven season with salt and pepper.
2. Add remaining 1 tablespoon oil to Dutch oven heat until hot. Add onions and garlic cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat cover tightly and simmer 2 1/4 to 2 3/4 hours, or until pot roast is fork-tender.
3. Remove pot roast to platter carve into slices.