Prep 35 mins
Cook 2 hrs
I am not a huge fan of pot roasts, but this roast is outstanding. Full of flavor, tender and mouthwatering.
- 1 large chuck roast, with lots of marbeling
- 2 tablespoons olive oil
- 6 vidalia onions, sliced thin
- salt and pepper
- 2 teaspoons chopped garlic (about 2 cloves, to taste)
- 12 ounces porter (dark beer)
- 14 ounces one can beef broth
- Dry the roast on both sides and sprinkle with salt and fresh ground pepper. Heat oil in 5 qt dutch over (the kind that you can use on top of the stove-cast iron or la crueset is best). Brown chuck on both sides, remove from pan and set aside.
- Add sliced onions to the same pan and cook over medium heat until carmelized. This will take a little time, but be patient, it is worth it. Dont allow the onions to burn. I would guesstimate it will take approx 30 minutes.
- Now add the garlic and stir it around, cook for about a full minute.
- Place the roast on top of the onions, pour the beer and the broth over top and cover, allowing to cook on medium for the next 2 hours.
- Optional -- at the hour mark, you can add quartered potatoes and carrots if you want. We prefer to serve this over mashed potatoes though, the gravy is fab.
Oh, my God!!!! This recipe is awesome!! Carmelizing is definatly worth it, and it gives sooo much flovor!!