Ingredients
- 1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.) shopping list
- 2 Tbsp. vegetable oil shopping list
- 1 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 3 cups thinly sliced onions (about 2 medium sized) shopping list
- 3 cloves garlic, minced shopping list
- 1/4 cup all-purpose flour shopping list
- 1/2 cup beer or apple cider shopping list
- 1/2 cup water shopping list
- 1 tsp. dried thyme leaves, crumbled shopping list
How to make it
- Heat 1 Tbsp. 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 Tbsp. 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.
The Rating
Reviewed by 5 people-
Sunny, You have won me over with this recipe for pot roast. great post
pudgy47
in Las Vegas loved it
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Tried it about a week ago. Had to substitue Dutch Oven with Crock Pot. I love the flavor of the pot.......
Your recipe was a hit, and you are still a hit with me!
justabeginner
in Fairview Park loved it
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No one this cute should be able to cook... ;-) regardless I like the recipe, the beer got me vs. the cider. I assume this would work in a slow cooker after browning the beef and making sauce/gravy, correct?
tickateeboo
in Burlington loved it
Reviews & Comments 6
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