Beer Braised Beef
Melt-in-your-mouth tender and packed with flavor, there’s no better way to enjoy chuck roast than as beer-braised beef. Only eight ingredients and five easy steps.
Ingredients
- 1 3-pound chuck roast
- 1 tablespoon olive oil
- 1 red onion chopped
- Salt to taste
- 8 ounces cherry tomatoes
- 1 can beer
- 2 tablespoons tomato paste
- 1 cup Kettle & Fire Beef Bone Broth
FOR THE DRY RUB:
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
Instructions
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Preheat oven to 325°F.
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Rinse beef and pat dry with paper towels.
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Combine all ingredients for the dry rub in a small bowl. Rub onto each side of the chuck roast. Set aside.
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Heat olive oil in a dutch oven or (an oven-safe skillet with a lid) over medium-high heat. Brown seasoned chuck roast on all sides. Remove the beef from the dutch oven and set aside.
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Add onion and a pinch of salt in the dutch oven; sauté until fragrant. Add tomatoes, continue to cook until the tomatoes start to soften. Add beer, tomato paste and bone broth. Return the beef and bring to a simmer.
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Place the dutch oven into the oven, covered; cook for 3-4 hours until tender but not dry.
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Turn meat once or twice during cooking and baste occasionally.
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Remove from oven, transfer beef to a serving plate. Let the sauce sit for 5 minutes, and remove fat from the surface with a big spoon if desired. Optionally, bring the sauce to a boil on the stove and thicken it with 1 tablespoon cornstarch dissolved in 2 tablespoons cold water.
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Serve beef with the sauce.