Now that Labor Day has come and gone, it’s time to cook up your favorite fall recipes. Who can resist a really good pot roast when the crisp autumn air replaces the hot summer haze?
This amazing Beef & Beer recipe comes from the foodie website Epicurious.com. I make it year after year and I’m always surprised by how delicious it is!
First, the ingredients. You’ll need:
3 lbs. onions
1 (5 lb.) boneless beef chuck roast
2 T. vegetable oil, divided
2 (12-oz) bottles of a pilsner-style beer, like Budweiser
2 T. red wine vinegar
Salt & Pepper
That’s it. (Seriously!)
First, cut the onions in half and slice them lengthwise 1/4 in. thick (approximately).
Next, in an ovenproof pot, cook onions with 1/2 teaspoon salt in 1 tablespoon oil, scraping up brown bits from bottom and stirring occasionally, until onions are browned, about 25 minutes.
While the onions are cooking, rinse beef and pat dry. Season it with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat.
Brown beef on all sides, for about 15 minutes, then transfer it to a plate.
At this point, preheat your oven to 350°F with the oven rack in the middle.
Add the beer and 2T. vinegar to the onions and bring to a boil, stirring and scraping up brown bits.
Add the beef and meat juices from the plate to the pot of onions and return to a boil.
Cover the pot with a lid and braise the meat and onions in oven until the meat is very tender when pierced in several places with a fork–about 3 1/2 hours.
It should look like this when it’s done!
Very carefully, transfer the meat to a cutting board (since it will be very tender) and let it sit for 20 minutes. Shred the meat into chunks with a fork.
Serve the beef with the onions and sauce–we love it over mashed potatoes. It’s the ultimate FALL comfort food.
Enjoy!
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