I came across this recipe in a Gourmet Magazine.  My mom bought me the magazine because it had lots of great looking bread recipes (and I love to make bread).  But flipping through I came across an intriguing roast recipe.  It sounded simple enough, beer and onions.  How could I go wrong?  Well, it turned out that this is THE best roast recipe EVER.  Really!  Because I love it so much, I had to share it with you.

Keep in mind, while looking at my pictures, that me and my mom made this roast last night for a dinner party.  We had 20 people here.  So by no means, do you need the quantity of meat and onions shown here.  I’ll list the recipe ingredients as it would pertain to serving 6-8 people.

  • 3 lbs onions (any kind, I used a combination of yellow and white)
  • 1 (5 pound) boneless beef chuck roast (really, it works with any roast)
  • 2 Tbsp vegetable oil, divided
  • 2 Turkish bay leaves, or 1 California (is there really a difference?  We just used the bay leaves we got from the store…no idea what kind they were!)
  • 1 (12 ounce) pilsner-style beers such as Budweiser (we used Coors Light cuz that’s all I have in my fridge)
  • 2 Tbsp red-wine vinegar

*A couple notes about this recipe.  The first time I made it, I didn’t use any bay leaves and I used apple cider vinegar instead of red wine.  It was only because I have a poor stocked pantry and I forgot to get those ingredients.  It was still an awesome roast.  This recipe lends itself to easy improvisation and substitution.  Also, I am really bad at remembering what cut of roasts I use.  I just buy whats on sale.  But the recipe is for a slow cooked roast, so it’s great for the cheaper cuts of meat.

On to the preparation.

  • Slice your onions in fat rings, 1/4 to 1/2 inch thick.  Set aside.
  • Rub your (washed) roast down with salt and pepper to your liking.  Heat 1 Tbsp oil in your frying pan over medium-high heat, or use a 5-6 quart heavy pot.  If you have a stock pot that can go into the oven from the stove top, you can use that.  But I didn’t have one, so I had to transfer food from frying pan into a baking pan.
  • Brown beef on all sides then transfer to baking pan (or plate if you are using a stock pot)
  • Cook onions with bay leaves and 1/2 tsp salt in remaining Tbsp oil.  Be sure to scrape up all the brown flavor bits from the bottom and stir occasionally, until onions are well browned (about 25 mins)

  • While onions are cooking, pre-heat your oven to 350 degrees.
  • Once onions are browned, add your beer and vinegar.  Bring to a boil.

  • Here, if you are using a stock pot, return your meat to the pan, cover and place in oven.  If you are transferring, then pour your onion/beer over your roast that should be in the baking ban already.  Cover and place in oven.

  • Braise for about 3 1/2 hours.  I cooked mine about 4 hours because I like my meat well done.
  • When done braising, remove from oven and let rest for 20 minutes.  Slice meat and serve with sauce.

I was drinking while we were cooking…really, don’t you see all the beer?  You didn’t think I wouldn’t be drinking them did you?  Contain your amazement.  Anyways,  I forgot to take a picture of the finished roast.  I’m sorry.  But, it is the most delicious meat you will ever eat.  I promise!  Enjoy!