BEER-BRAISED BEEF WITH ONIONS

BEER-BRAISED BEEF WITH ONIONS image

Yield 6 people

Number Of Ingredients 8

1 whole Chuck Roast, 2 1/2 To 5 Pounds
Salt And Pepper To Taste (be Generous!)
3 Tablespoons Olive Oil
4 whole Onions, Peeled And Sliced Thick
5 cloves Garlic Chopped
2 cans Beer
1 teaspoon Ground Thyme
½ teaspoons Rosemary Leaves

Steps:

Preheat oven to 275 degrees. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side (to have a nice, deep color). Remove meat from pan. Lower heat to low/medium. Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, pepper, and salt to taste-about 1 teaspoon. (Do not undersalt!) Taste liquid. Add meat to pot, push to submerge, and place lid on pot. Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Stick in two forks and pull in opposite directions. The meat should give little to no resistance. Shred meat on a cutting board with two forks. You can return it to the cooking liquid to keep warm until you're ready to serve. Serve on dinner plates and spoon juice and onions over the top. Serve with very crusty, buttery bread to sop up the juice. A spinach salad or mashed potatoes are the perfect finishing touch.