Beer-Braised Beef With Italian Salsa Verde

From Cooking Light. Also good over smashed potaotes-I also like to thicken the sauce at the end.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 1  cup of fresh mint, chopped
• 2⁄3 cup fresh dill, chopped
• 1⁄3 cup  fresh flat leaf parsley, chopped
• 1⁄4 cup shallot, chopped
• 1  tablespoon capers, chopped
• 3  tablespoons extra virgin olive oil
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon black pepper
• 2  lbs  boneless chuck roast, cut in 3 inch cubes
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon pepper
• 1  teaspoon olive oil
• 3  cups onions, vertically sliced
• 1  cup low sodium beef broth
• 12  ounces  Guinness stout
• 16  slices  Italian bread, toasted

Directions

1. Preheat oven to 350.
2. To prepare salsa: Combine 1st 8 ingredients in a small bowl. Cover and refrigerate.
3. To prepare beef: Sprinkle beef with 1/2 t salt and 1/4 t pepper. Heat a Dutch oven over med-high. Coat with cooking spray. Add beef; cook 5 min or til browned. Remove from pan.
4. Add 1 t oil and onion to pan. Reduce heat and cook 12 min or til golden, stirring occasionally.
5. Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours or til tender. Remove beef from pan; shred with 2 forks and return to pan. Spoon 1/4 c beef mixture over each bread slice; top each with 1 1/2 T salsa.