- 3 LBs of Mountaintown Chuck Roast
- 2 tsps olive oil
- 2 tsps course sea salt
- 1 tsps course ground pepper
- 2 LBs of white onions, halved lengthwise, thinly sliced
- 5- 8 cloves of purple garlic
- 2 tsps of fresh thyme
- 1 tsps of fresh rosemary
- 12 oz of La Fin Du Monde Beer or your favorite local Beligian style Tripel, Quads or Saisons
- 1 cup beef stock
- Salt & Pepper to taste
Step 1: Put oven rack in middle position. Preheat oven to 325F. Pat Mountaintown Beef Chuck Roast dry and rub with 2 teaspoons salt and 1/2 teaspoon pepper. Heat 2 tsps of olive oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot – not smoking – and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Step 2: Add onions to the same 5-quart pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining, then season with salt and pepper to taste, cook and stir for two minutes. Add stout and water, bring to a boil, scraping the bottom to make a beef stock.
Step 3: Return Mountaintown Beef Chuck Roast to pot and cover. Braise in oven, turning after one hour until beef is tender – three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
Step 4: Enjoy your Beer Braised, Oven Roasted, Mountaintown Chuck Roast and Onions!