Beer-Braised Beef with Onions

We kicked off our Sweet as Pie menu for the month with Beer-Braised Beef with Onions.  This was super easy, very tasty, made excellent leftovers, and a great way to take advantage of chuck roast being on sale.  Here’s how it came together:

First, I seasoned a chuck roast with salt and pepper, and seared it in olive oil over medium-high heat.  After removing the roast, I sauteed some chunky onions and some garlic for a few minutes.Next, I poured in the beer.  We typically keep Blue Moon on hand, so that’s what I used.  The recipe calls for cans, but I used bottles and I don’t think it made any difference.

Looking foamy!

Season with rosemary, thyme, and salt to taste.  After that, you only have to return the roast to the pan, pop on the lid, and put the whole thing in the oven for a few hours.The finished product:Once the roast comes out of the oven, you can remove the meat from the pot and skim off some of the grease.  Then, just shred the meat and return it to the pot to mix with the juice and the onions.

I dished up ours on toasted french hamburger buns from Publix (my fave!) and added some provolone cheese.  This smelled wonderful as it cooked and, even without using the crockpot, was incredibly easy to put together.  The meat was tender and flavorful, and for those that don’t care for the taste of beer, it did not have a strong beer or alcohol flavor.  I think this would be an excellent gameday option, especially with mini sub rolls for a bite-sized snack.  Sure to be a crowd pleaser.