Incredibly Good Pot Roast
- Reviews 1
Ready In: 2 hrs 35 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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