FRENCH ONION IRISH STOUT CHUCK ROAST

French Onion Irish Stout Chuck Roast image

Provided by Rose Mary Mogan

Categories Beef

Time 4h25m

Number Of Ingredients 16

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1 boneless chuck roast (6 pounds)
1 c all purpose flour
2 large onions quartered
2 pkg french onion soup mix
1 c pitted pruned
5 medium carrots, peeled and cut into pieces
5 stalk(s) celery, cut up
2 bay leaves
2 bottle guinness irish stout beer
6-8 mini sweet peppers, tops removed (assorted red,yellow, & orange)
SPICE BLEND MIXTURE
1 1/2 Tbsp each granulated garlic & chopped chive
2 Tbsp steak seasoning
1 Tbsp cumin
1/8-1/4 tsp red pepper flakes
2 tsp savory or thyme

Steps:

1. This is the Boneless chuck roast that I purchased.
2. Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
3. Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
4. Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
5. Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
6. Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
7. Remove from oven allow to sit for 15 minutes.
8. Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.