Prep time: 15 min
Ready in: 3 hours, 15 min
Serves: 6
Ingredients:
1 (2 1/2- 5 lb.) whole chuck roast
Salt (to taste)
Pepper (to taste)
3 T. olive oil
4 whole onions- peeled, sliced thick
5 cloves garlic- chopped
2 cans beer
1 tsp. thyme
1/2 tsp. rosemary
Directions:
- Pre-heat oven to 275
- Heat oil in a large dutch oven over high heat
- Season meat generously with salt and pepper
- Sear meat on both sides, about 2 min per side
- Remove meat from pan
- Lower heat to medium
- Cook onions and garlic in pot, stirring, for 30 seconds
- Pour in beer and add thyme, rosemary, and salt to taste- about 1 tsp. (do not under salt!)
- Add meat to pot, stir to submerge, and place lid on top
- Cook in oven until meat is fork tender and falling apart, 2 1/2- 3 hours
- Shred meat with two forks
- Serve on dinner plates and spoon juice (for Recipe Club, I added a bit of flour to some of the juices to make gravy) and onions over the top
*I found the recipe here
3 T. olive oil
4 whole onions- peeled, sliced thick
5 cloves garlic- chopped
2 cans beer
1 tsp. thyme
1/2 tsp. rosemary
Directions:
- Pre-heat oven to 275
- Heat oil in a large dutch oven over high heat
- Season meat generously with salt and pepper
- Sear meat on both sides, about 2 min per side
- Remove meat from pan
- Lower heat to medium
- Cook onions and garlic in pot, stirring, for 30 seconds
- Pour in beer and add thyme, rosemary, and salt to taste- about 1 tsp. (do not under salt!)
- Add meat to pot, stir to submerge, and place lid on top
- Cook in oven until meat is fork tender and falling apart, 2 1/2- 3 hours
- Shred meat with two forks
- Serve on dinner plates and spoon juice (for Recipe Club, I added a bit of flour to some of the juices to make gravy) and onions over the top
*I found the recipe here
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