Beer Braised Pot Roast
A recipe for beer braised pot roast that is slow cooked in the oven with onions, garlic and rosemary. Fork tender, juicy and so easy to prepare.
Servings: 6 servings
Ingredients
- 4 lb boneless beef chuck roast
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, halved and sliced
- 3 cloves garlic
- 1 tablespoon fresh rosemary or 1 teaspoon dried, chopped
- 12 oz amber or dark beer (I used St. Arnold's Santos)
- 1 cup water
Instructions
- Preheat the oven to 325 degrees F.
- Liberally sprinkle the salt and pepper around all sides of the beef roast. Set aside on a plate.
- Heat the oil in a large oven-proof heavy pot over a medium high heat. When the oil is hot, place the roast into the pot. Brown the top, bottom and all sides of the roast, about 10 minutes total.
- Transfer the beef to a plate. Cut three 1/2-inch slits around the top of the roast and push a garlic clove into each slit.
- Reduce the heat to low.
- Add the onions to the pot and saute, stirring for about 5 minutes. Add the rosemary and stir for a minute more.
- Add the beer and the water to the pot and bring to a boil.
- Return the beef to the pot and cover.
- Place the pot in the oven.
- Cook the beef for a total of 3 hours, turning the beef over after each hour. Check to make sure the meat is done. It should fall apart and be fork tender. If not, cook it 30 minutes at a time longer until done.
- Remove from the oven and let stand for about 20 minutes before serving.