Classic Pot Roast

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Classic Pot Roast
This savory pot roast is made the classic, time-tested, way.

Prep: 20 minutes
Cook: 2-1/2 hours
Servings: Serves 6 to 8

1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.)

2 Tbsp. vegetable oil

1 tsp. salt

1/4 tsp. pepper

3 cups thinly sliced onions (about 2 medium sized)

3 cloves garlic, minced

1/4 cup all-purpose flour

1/2 cup beer or apple cider

1/2 cup water

1 tsp. dried thyme leaves, crumbled

	Heat 1 Tbsp. 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 Tbsp. 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 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.
	Remove pot roast to platter; carve into slices.

Serve with our Cheesy Mashed Potatoes.

Need help with this recipe? Go to: Braising