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This savory pot roast is made the classic, time-tested, way.

Classic Pot Roast

1 (about 3 pounds) boneless beef chuck shoulder, arm or blade pot roast
2 tablespoon vegetable oil, divided use
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups thinly sliced onions (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 teaspoon dried thyme leaves, crumbled

1. Heat 1 tablespoon 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.
2. Add remaining 1 tablespoon 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.
3. Remove pot roast to platter; carve into slices.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.

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