Description
All you need to make this tender, flavourful pot roast is four ingredients, a big Dutch oven and a little patience. My usual beer of choice for this dish is Mill Street's Coffee Porter, but any dark, flavourful beer (like a porter or stout) will do the trick.
Ingredients
Scale
- 3lb boneless beef chuck, blade or rump roast
- Salt and pepper
- 2 tbsp canola oil
- 1 bottle (341ml) dark beer
- 1 cube beef bouillon, crumbled
- 2 lbs onions, thinly sliced
Instructions
- Generously season the roast on all sides with salt and pepper.
- In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate.
- Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved. Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn't nearly enough liquid at this stage, but don't panic - the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).
- Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Main