| Yield: | 6 servings |
| Yield: | 6 servings |
Ingredients
- 4 pounds boneless beef chuck roast
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 2 teaspoons vegetable oil
- 2 pounds onions, halved lengthwise and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried, crumbled thyme)
- 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary)
- 12 ounces stout
- 1 cup water
Instructions
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot – not smoking – and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender – three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 59 g |
| Cholesterol | 206 mg |
| Sodium | 985 mg |
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 53 g |
| Saturated Fat | 22 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 59 g |
| Cholesterol | 206 mg |
| Sodium | 985 mg |
Reviews
Ok, but broth was very thin. Recipe if very scant if serving 6.
i notice most folks improvised. I actually followed the recipe with one exception. Increased to 3 lbs onions and did it in a heavy dutch oven stove top. Full of great flavor will make again though we eat very little meat, this is wonderful
This was so good. I was unsure of all the onions but it was kinda like a roast soaking in french onion soup. This is full of flavor and super tender.
Very juicy and flavorful. Used a bottle of Dos Equis. Added a can of mushrooms. Would definitely make this again.
This was awesome, what a wonderful flavor. I used a coffee stout from a local brewery, added tomato paste and Worcestershire with the garlic, and substituted oregano for rosemary. This will feed my wife and me for a week. What a great week!!!
I have never been crazy about pot roast. I call it stringy meat. I was amazed at the flavor that came out of this roast. It was delicious. I added carrots with the onions. Next time I’m going to make a sour cream and horseradish dressing. I think it would be a nice touch.
This was the best chuck roast I have ever made!!! The flavor was magnificent and the meat was tender like butter!
I don’t drink beer and only have it in my home for our hasher friends. I did not have stout but I did have Sam Adams Black lager, and decided that it would have to do. I was skeptical about pouring all 12 ounces and having my beautiful piece of meat come out tasting like nasty beer 😉 but I did it and followed the rest of the recipe and it was the most wonderful dinner I have made yet. Trying Ina Garten’s mac and cheese tonight.
I don’t drink beer and only have it in my home for our hasher friends. I did not have stout but I did have Sam Adams Black lager, and decided that it would have to do. I was skeptical about pouring all 12 ounces and having my beautiful piece of meat come out tasting like nasty beer 😉 but I did it and followed the rest of the recipe and it was the most wonderful dinner I have made yet. Trying Ina Garten’s mac and cheese tonight.
I’ve made traditional pot roast for years but my daughter has never been a fan. She LOVED this recipe and my husband said it was a do-over. I browned the meat and onions in the pan, added the liquids to the pan to deglaze then put everything in the crock pot for 8 hrs on low. Served it with roasted carrots and mashed potatoes. Yum!
This is my new go to recipe for pot roast! By husband keeps saying “the onions are like butter”. I followed the recipe to a tee with the fresh herbs. Cooked the beef for 3 hours at 325. The last half hour of cooking I added 1 pd of baby bella mushrooms and Yukon golds, let it rest out of oven, lid off, for 30 mins. Served and heard nothing but yummy!
Followed the recipe exactly…right down to the fresh herbs. Huge hit! My sister and brother-in-law demanded the recipe! Will definitely make it again and change nothing. Except maybe use a darker beer.