Prep 10 mins
Cook 3 hrs
Adapted from Taste of Home. This version uses beer and tomato sauce to tenderize the meat. It is very good and very easy. I made this on the stovetop, but you could also throw this in a crock pot.
- 3 lbs boneless beef chuck roast
- 1 tablespoon canola oil, as needed to brown meat
- 1 1⁄4 cups water
- 3⁄4 cup beer
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup onion, finely chopped
- 1 -2 tablespoon sugar, to taste (original calls for 2)
- 1 tablespoon cider vinegar
- 1 -2 teaspoon salt, to taste (original calls for 2)
- 1 teaspoon ground cinnamon
- 1 bay leaf
- 1⁄2 teaspoon black pepper, to taste
- 1⁄2 teaspoon ground ginger
- Heat a small amount of oil in a large deep pot or Dutch oven, just enough to keep meat from sticking, and brown meat on all sides (not cooking through- just searing the outside).
- Mix together water,beer,tomato sauce, onion, sugar, vinegar,and all seasonings and pour over the meat.
- Bring mixture to a boil.
- Reduce heat, cover, and let meat simmer on low until very, very tender, about 2 1/2-3 hours.
- (Or you could place seared meat into a crock pot, top with the sauce mixture and cook until tender).
- Once meat has cooked to your liking, remove bay leaf and place meat on a platter.
- If desired, you may wish to reserve the juices from the pan, straining them first, add a few spoonful of cornstarch and a little water, and heat in a saucepan until thickened for a gravy.