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Ingredients:
1 (about 3 Pounds) Boneless Beef Chuck Shoulder, Arm Or Blade Pot Roast
2 Tablespoon Vegetable Oil, Divided Use
1 Teaspoon Salt
¼ Teaspoon Ground Black Pepper
3 Cups Thinly Sliced Onions (2 Medium Sized)
3 Cloves Garlic, Minced
¼ Cup All-purpose Flour
½ Cup Beer Or Apple Cider
½ Cup Water
1 Teaspoon Dried Thyme Leaves, Crumbled
Preparation:
Heat 1 Tablespoon Oil In Dutch Oven Over Medium Heat Until Hot.
Place Beef Pot Roast In Dutch Oven; Brown Evenly.
Remove Roast From Dutch Oven; Season With Salt And Pepper.
Add Remaining 1 Tablespoon Oil To Dutch Oven; Heat Until Hot.
Add Onions And Garlic; Cook And Stir 10 Minutes Or Until Onions Are Very Soft And Golden.
Stir In Flour.
Stir In Beer (or Cider), Water And Thyme Until Blended; Bring To A Boil.
Return Pot Roast To Dutch Oven.
Reduce Heat; Cover Tightly And Simmer 2 ¼ To 2 ¾ Hours, Or Until Pot Roast Is Fork-tender.
Remove Pot Roast To Platter; Carve Into Slices.
This Savory Pot Roast Is Made The Classic, Time-tested, Way.
Makes 6 To 8 Servings.
You can serve with your family and friends.
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