My family are huge fans of beef. Beef roasts are one of our favorites and we make them a ton of different ways but this was a new recipe to us and until we tasted it weren’t exactly sure if it was going into rotation. It’s now at the top of the list for favorite recipes! I can see this being eaten so many ways! Over potatoes (like we did tonight) or on a sandwich or a sub roll with lots of cheese. Even in a tortilla!
It was so flavorful and a little more work than dropping it in the crock pot but it was so worth it!
The best part? Simple ingredients that you probably already have!
Onion, garlic, olive oil, beer, beef, thyme, salt and pepper…oh and beef. A big chunk of beef because you’ll want seconds…and then have it again for lunch tomorrow.
Cut the onion into chunks and dice the garlic as fine as you like it.
Set those in a bowl to the side. Generously salt and pepper the beef. I prefer to use large salt but you can use any kind you like. You can use any thick roast to make this but I’d suggest a flatter chuck roast over the top round roasts that are thicker but shorter.
In a heavy oven safe pan, heat olive oil and sear the sides of the beef until nice and crispy.
When all the sides are nice and seared, locking in the juices- remove the meat and set aside. Keep the pan over medium heat and add the onions and garlic.
Add the onions and garlic into the hot oil. Stir until they being to get soft and translucent. Then pour in your favorite beer.
I had this one lying around- Harvest Pumpkin (probably past it’s best buy date but I don’t drink beer so I figured it would be fine to use in cooking!)
Place the beef inside the pan, press the meat down so the liquid pools around it.
Add the lid and place in the oven and roast for 3 hours. Remove from the oven and test how tender it is. If it doesn’t come apart easily, then put it back in the oven for 30 minutes segments until it does come apart easily.
When done, remove the meat and shred it up (I removed all the fatty parts and of course the bone) and place it back in the juices.
Serve over potatoes, rice, on a sandwich…whatever your heart desires because this stuff is delicious!
- Beef Roast
- 1 Onion
- 2 Garlic Cloves
- Bottle of Beer
- Olive Oil
- Salt
- Pepper
- Thyme
- Preheat Oven to 350F.
- Cut the onion into chunks and dice the garlic as fine as you like it.
- Set those in a bowl to the side. Generously salt and pepper the beef.
- In a heavy oven safe pan, heat olive oil and sear the sides of the beef until nice and crispy.
- When all the sides are nice and seared, locking in the juices- remove the meat and set aside. Keep the pan over medium heat and add the onions and garlic.
- Add the onions and garlic into the hot oil. Stir until they being to get soft and translucent. Add Thyme. Then pour in your favorite beer.
- Place the beef inside the pan, press the meat down so the liquid pools around it.
- Add the lid and place in the oven and roast for 3 hours. Remove from the oven and test how tender it is. If it doesn’t come apart easily, then put it back in the oven for 30 minutes segments until it does come apart easily.
- When done, remove the meat and shred it up (I removed all the fatty parts and of course the bone) and place it back in the juices.
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