Dd's Beer Braised Pot Roast

This looks so yummy! 

 

BEER BRAISED POT ROAST

 

1 ½ # chuck roast*

salt, freshly ground black pepper

1 ½ TB olive oil

4 cloves garlic, smashed

1 small onion, chopped

8 cipollini onions, peeled

6 oz. fresh shiitake mushrooms, large size, stemmed, quartered

2 sprigs thyme

1 bay leaf

1 TB tomato paste

2 TB apple cider vinegar

1 TB flour

1 ½ c. beef stock

12 oz. brown ale

Remove beef from refrigerator and let rest for 1 hour to come up to room temperature. Pat beef dry; generously season on both sides with salt and pepper. 

In a large saucepan over medium high heat sear beef in oil until well browned, about 4 minutes. 

Carefully flip and sear on reverse side another 4 minutes. Remove to a plate. 

To the pot add garlic, chopped onions, thyme and bay leaf. Saute until golden, about 4-6 minutes. Stir in tomato paste; cook 2 minutes.  Stir in flour until well combined. Add vinegar, stock and beer, and bring to a simmer, scrapping up any browned bits. Return beef into pan. Cover; cook 45 minutes. Flip roast over. Add cipollini onions and mushrooms; continue cooking 45-60 minutes, until fork tender. 

Let rest 15 minutes before slicing. 

*Optional to cut chuck into stew sized pieces. Cook for 40-60 minutes until tender.   Serves 3-4.