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Tender Pot Roast with Beer and Caramelized Onions

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A comforting and tender pot roast slow-cooked with rich beer and sweet caramelized onions, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (extra virgin is fine)
  • 3 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth (low sodium preferred)
  • 1 cup dark beer (stout or porter recommended, amber ale works too)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 medium carrots, peeled and cut into chunks (optional)
  • 2 celery stalks, chopped

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef chuck roast generously with salt and black pepper.
  3. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat.
  4. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
  5. Remove the roast and set it aside. Lower heat to medium.
  6. Add the sliced onions to the pot and cook slowly, stirring occasionally, until golden and caramelized, about 20 minutes.
  7. Stir in minced garlic and cook for 1 more minute until fragrant.
  8. Add tomato paste and cook for 2 minutes, stirring often.
  9. Pour in the beer and beef broth, scraping up any browned bits from the pot bottom.
  10. Add thyme sprigs, bay leaves, carrots, and celery.
  11. Place the seared roast back into the pot, nestling it among the veggies.
  12. Cover tightly with a lid and transfer to the preheated oven.
  13. Cook for about 3 to 4 hours, or until the meat is fork-tender and falling apart.
  14. Check occasionally after 3 hours; if the liquid level drops below halfway, add a splash of broth or water.
  15. Once done, remove the roast and rest it for 15 minutes before slicing.
  16. Skim excess fat from the braising liquid and reduce on the stove if you want a thicker sauce. Taste and adjust seasoning.
  17. Serve sliced roast topped with caramelized onions and veggies, spooning the rich sauce over everything.

Notes

Searing the roast is essential for flavor. Caramelize onions slowly for best sweetness. If using a slow cooker, sear first and cook on low for 8 hours, adding onions halfway through. For alcohol-free version, substitute beer with beef broth and a splash of balsamic vinegar. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: pot roast, beer pot roast, caramelized onions, comfort food, slow cooked beef, Dutch oven recipe, easy pot roast

Find it online: https://chrisfeasts.com/tender-pot-roast-with-beer-and-caramelized-onions-easy-recipe-for-perfect-comfort-food/