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.
