Classic Pot Roast Recipe

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

How to make Classic Pot Roast

1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot.
2. Place beef pot roast in Dutch oven; brown evenly.
3. Remove roast from Dutch oven; season with salt and pepper.
4. Add remaining 1 tablespoon oil to Dutch oven; heat until hot.
5. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden.
6. Stir in flour.
7. Stir in beer (or cider), water and thyme until blended; bring to a boil.
8. Return pot roast to Dutch oven.
9. Reduce heat; cover tightly and simmer 2 ¼ to 2 ¾ hours, or until pot roast is fork-tender.
10. Remove pot roast to platter; carve into slices.

Notes