I found this recipe on the Food Network's website and had to share. It's a cold damp blustery fall day here and this is some good old fashioned comfort food. I've had a chuck roast in the bottom of our basement freezer for 2 years. I think that's long enough. I figured braising it was the best way to save it. Plus I got to go beer shopping. Something I love. I picked a great beer made right here in Wisconsin. Gray Brewing's Oatmeal Stout. I served this with Rotkohl, Roasted Acorn Squash and Biscuits.
Beer Braised Chuck Roast
Ingredients:
4 lbs. boneless beef chuck roast
- 2 tsp. salt
- 3/4 tsp. black pepper
- 2 tsp. vegetable oil
- 2 lbs. onions, halved lengthwise and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme)
- 1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary)
- 12 oz. stout
- 1 cup water
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.
In the meantime chop the onions and gather all the ingredients...
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| I cut this recipe in half because the roast I had was only 2 pounds. That means I only need half the beer for the recipe. The other half on the left was for me :) |
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.
Here it is served with the acorn squash, biscuits and red cabbage. Can you say "Yum"?
