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Author Notes: This recipe is adapted from The Pioneer Woman. —Paula Disbrowe
whole Chuck Roast, 2 1/2 To 5 Pounds
Salt And Freshly Cracked Pepper To Taste (Be Generous!)
tablespoons olive oil
whole Onions, Peeled And Sliced Thick
cloves Garlic, Chopped
teaspoon Ground Thyme
teaspoon Rosemary Leaves
- Preheat oven to 275 degrees. Heat oil in a large dutch oven over high heat.
- Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
- Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
- Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
- Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
- Serve with very crust bread to sop up the juice.