Beer Braised Chuck Roast

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...

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 :)

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.


Here it is served with the acorn squash, biscuits and red cabbage.  Can you say "Yum"?