Classic Pot Roast Roasts

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Servings
   Serves 6 to 8

Prep Time
   20 minutes

Cook Time
   2-1/2 hours

Cooking Method
   Roasting

Beef Type
   Chuck

Ingredients

• 1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.)
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 cups thinly sliced onions (about 2 medium sized)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup beer or apple cider
• 1/2 cup water
• 1 tsp. dried thyme leaves, crumbled

Instructions

Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove roast from Dutch oven; season with salt and pepper.

Add remaining 1 Tbsp. oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.

Remove pot roast to platter; carve into slices.

Suggestions

Serve with our Cheesy Mashed Potatoes.