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Beef Chuck Pot Roast with Beer

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Serves 8

Low and slow is the name of the game.


1 onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
1 bottle dark beer, 12 oz.
1 cup soy sauce
3 tablespoons vegetable oil
4 lb. boneless chuck roast, trimmed
1 teaspoon black pepper, freshly ground
3 lbs gold potatoes, peeled and cut into eighths
8 carrots, peeled and sliced
2 onions, cut into eighths
2 tablespoons cornstarch
1/2 cup water


  1. Put onion, garlic, lemon, beer, soy sauce and 2 tablespoons oil in a large re-sealable freezer bag. Add roast to freezer bag, and turn roast to coat. Seal bag shut and place in a large bowl; chill roast for 8 to 24 hours.
  2. When ready to cook, remove roast from bag and evenly sprinkle with black pepper. Reserve marinade from freezer bag. Preheat oven to 300° F. Heat remaining 1 tablespoon oil in a large heavy-duty roasting pan that is set over medium-high heat. Add roast to pan and brown for about 4 minutes per side. Add reserved marinade to pan; stir with a wooden spoon and loosen any browned bits that may be on the bottom of the pan. Bring marinade to a boil. Remove pan from heat, and cover pan with heavy-duty foil. Set roast inside oven. After 2 1/2 hours turn roast and add potatoes, carrots and onions to pan. Bake for 2 hours more or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter.
  3. Skim fat juices from roasting pan. In a small bowl, whisk together cornstarch and water. Set roasting pan with juices over medium-high heat. Whisk cornstarch mixture into juices in pan; whisk and stir for about 5 minutes or until thickened, and loosen up any browned bits from bottom of pan. Drizzle 1/2 cup of the gravy over roast, and serve remaining gravy with the meat and vegetables.
Course: Dinner
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