- 1½ pounds beef chuck roast
- 1 or 2 onions, roughly chopped (depending on size)
- 1 or 2 carrots, roughly chopped (depending on size)
- 1 or 2 tomatoes, roughly chopped (depending on size)
- 3 cloves garlic, smashed
- Small handful of fresh herbs, chef ’s choice (I love thyme, parsley, and bay leaves)
- 1 bottle brown ale
- Beef/veal stock to cover, about 3 cups
- see separate recipe for Roasted Baby Root Vegetables*
Preheat oven to 300°.
Trim chuck roast of large amounts of fat or sinew, and salt and pepper on all sides. Heat a Dutch oven or medium oven-safe pot over medium heat. Add a splash of oil to the pan, and sear meat until browned on all sides. Remove meat to platter. Add onion and carrot to pot, sautéing until the onion is translucent. Add tomatoes and cook until juicy. Add herbs and beer. Return meat to pot with any juices that have run out. Cover meat with beef stock, bring to a simmer, and place a lid on the pot. Transfer to the oven for 2–3 hours, until meat is tender and fibers start to separate when you push on them. Remove lid and place in oven for 15 minutes, until the top starts to caramelize a bit.
Remove the meat from the pot. Strain liquid into a separate container, then place in the freezer for an hour or two, until the fat solidifies. Remove the hardened fat from the liquid and reserve for baby root vegetables.
Pour the liquid into a medium pot and bring to a boil. Reduce to a simmer and cook until liquid is reduced by half.
Using your hands or forks, break beef into large chunks, and add to the pot with the reduction. Stir to coat evenly, and place in a warm oven to reheat throughout.
Serve at the table with roasted baby root vegetables*. Alternatively, ladle into a pie crust for a hearty pot pie!