Ingredients

The following ingredients have 6 Servings
  • 4 pounds beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons vegetable oil
  • 1 large onion (cut into chunks)
  • 4 cloves garlic
  • 3 carrots (peeled and cut into chunks)
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 2 bay leaves
  • 6 ounces can tomato paste
  • 1 bottle brown ale
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup German mustard
  • 4 cups beef stock
  • 1 small head of green cabbage (cut into ribbons)

Instruction

  • Preheat oven to 300 degrees F.
  • Season chuck roast on all sides with salt and pepper.
  • Place a Dutch oven over medium-high heat, add oil, and once hot add the roast and sear it on both sides until nicely browned. Remove roast from pan and set aside.
  • Turn heat to medium and add onion, garlic, paprika, and stir, add the carrot. Sear for 3 minutes, stir in tomato paste, and cook 3 more minutes.
  • Stir in beer, and scrape the pan bottom to “deglaze” it. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
  • Stir in mustard, Worcestershire sauce, and beef stock, return chuck roast to the pan and add thyme, rosemary, and bay leaves. Cover with lid.
  • Place in oven and braise for 4 hours.
  • Top roast with the cabbage and braise for an additional 1 hour or until cabbage has softened and the roast is fork-tender.
  • Garnish with parsley and serve.