The Pioneer Woman Tasty Kitchen
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Beer-Braised Beef with Onions

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

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Level: Easy

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Description

A basic roast that uses beer instead of broth. A nice flavor switch!

Ingredients

  • 1 whole Chuck Roast, 2 1/2 To 5 Pounds
  • Salt And Pepper To Taste (Be Generous!)
  • 3 Tablespoons Olive Oil
  • 4 whole Onions, Peeled And Sliced Thick
  • 5 cloves Garlic, Chopped
  • 2 cans Beer
  • 1 teaspoon Ground Thyme
  • ½ teaspoons Rosemary Leaves

Preparation

Preheat oven to 275 degrees.

Heat oil in a large dutch oven over high heat.

Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.

Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.

Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.

Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.

Serve with very crust bread to sop up the juice.

5 Comments

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snash33 on 9.27.2010

gaw. it was sooooo good. i ate it days ago, and i’m still full. that’s because the three of us ate the entire thing in one sitting. no veggies or anything else, just this. and we feel soooo guilty!
i don’t have an ovenproof pot, so mine was made as a pot roast on the stove. i think it would be fine in the crockpot too.

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codeofchaos on 9.9.2010

I made this last week and my family hasn’t quite raving about it. It is a beautiful recipe and sure to have your family begging it be added to the rotation!

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lamichell on 9.1.2010

this looks so good! How do you think it would do in a crock pot?

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boschka on 8.31.2010

Oh I am sooo trying this with Shiner Boch

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shelbyj on 8.31.2010

Hi Ree! This looks delicious! I don’t have a dutch oven with an oven-proof lid, do you think foil would work intstead?

8 Reviews

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Kyra on 6.14.2012

Cooked this in the slow cooked with a bottle of pale ale. It was perfect with the flavors of rosemary and thyme. Added some Liquid Smoke & shredded carrot & my husband raved about it. Great with a side of Mac and cheese & also on a toasted hamburger bun!

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Kelly on 3.12.2012

Not bad!

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ravingcutie on 12.29.2010

An amazing dish! I used a lighter beer as that is what we had on hand. The beef was falling apart tender and had a wonderful flavor and aroma. I’ll be making this again!

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Melanie C. on 11.1.2010

AMAZING! Loved this so much- my hubby and I were happy campers with this hearty tingle in the toes meal.

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HannahLives on 9.30.2010

I have a person in my house that LOATHES pot roast (and yes the caps were necessary)!! I on the other hand love it, so as a compromise I made this. Holy-headed-to-hell-in-a-handbasket was this good!!

Served with “The Bread” and a big green salad, leftovers served with bbq sauce on kaiser rolls, and the rest was fried up with chili flakes, cumin, cayenne, and made into nachos, and quesadillas.

Go make this… Now!

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