Ingredients

The following ingredients have 6 Servings
  • 4-5 pound beef chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme (chopped)
  • 1 teaspoon fresh rosemary (chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1 yellow onion (diced)
  • 1 yellow onion (quartered)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 cups carrots (cut into large chunks)
  • 2 pounds yukon gold potatoes (peeled and cut into large chunks)
  • 1/4 cup tomato paste
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups beer (of your choice)
  • 3 sprigs fresh rosemary
  • 2 bay leaves

Instruction

  • Preheat oven to 325 degrees F.
  • Season the chuck roast with salt and pepper, place a large Dutch oven over high heat and add the oil. Once shimmering add the beef and brown on all sides for 3-4 minutes, then remove and set aside. Should be nickel browned!!
  • Reduce heat to medium, and add the diced onion and minced garlic, stir and cook for 1 minute.
  • Add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stir frequently and cook for 1 minute.
  • Next, add in the tomato paste and cook for 1 more minute, stirring well.
  • Add in the beef broth, beer, stir and add the quartered onion, whole garlic cloves, carrots, potatoes, rosemary sprigs, and bay leaves.
  • Add the roast.
  • Cover and cook in the oven for 3-4 hours, or until fork tender.