Classic Pot Roast
This savory pot roast is made the classic, time-tested, way.
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
- 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.
- 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.
- Remove pot roast to platter; carve into slices.
Makes 6 to 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.