Amazing Pot Roast

Ahh two of the secret ingredients are dark beer and Cocoa Chili Blend by McCormick giving this a Mole feel. All the ingredients meld together creating a dark rich sauce. Can't find the blend no worries just substitute a mix of cocoa powder, chili powder Chipotle chili powder, paprika and a touch of brown sugar. Make a large piece of pot roast for delish leftovers.

• Ready In: 3 hrs 20 mins
• Serves: 10

Ingredients

• 1  tablespoon flour
• 1⁄2 teaspoon black pepper
•  salt (remember bacon is salty)
• 4  lbs boneless beef chuck
• 2  slices bacon
• 2  large onions, rough chopped
• 3 -4  garlic cloves, mined
• 12  ounces dark beer (I used a bourbon barrel stout)
• 1  tablespoon  McCormick Cocoa Chile Blend
• 1  chipotle chili pepper, minced
• 1  teaspoon raisins, chopped
• 1  teaspoon peanut butter
• 1  tablespoon dried parsley
• 1  teaspoon cumin

• Garnish

•  fresh parsley

Directions

1. Mix the flour, pepper and salt together, season the roast with the flour mixture.
2. Fry bacon till crisp in a heavy cast iron pot, remove bacon from pan and set aside. Wipe pot from most of the fat.
3. Over high heat brown one side of roast. Flip then top with onions and garlic to brown the other side. About 4 minutes per side.
4. Top with the bacon bits, cocoa chili blend, chipotle chili, raisins, peanut butter, parsley and cumin.
5. Add the beer and add enough water to come about half way up the roast. You want to braise and not boil.
6. Cover tightly and simmer gently over low heat on top of the range, or in a cast iron pot place in a preheated 325 degree oven, roughly 45 minutes per pound or until the beef is fork-tender. Or place the browned roast and remaining ingredients in your crock pot on low heat for 6-8 hours.
7. The cooking liquid may be thickened with broken tortillas, flour, or cornstarch or reduced for gravy or sauce as desired. Garnish with parsley. Served over noodles, mashed potatoes or slice for an open faced sandwich.