French Onion Irish Stout Chuck Roast

Rose Mary Mogan

By
@cookinginillinois

I made this great tasting Chuck Roast after my husband & I went shopping for groceries.

My husband never says no when Beef is on the menu. I was content having Corn Bread Cups with Collard Greens & Tomatoes Onions & Peppers in a Vinaigrette Dressing. Of course with the Roast you must do Potatoes of some sort & for us it was Mashed.

The Roast was on sale @$2.99 lb. which is great considering the price of beef these days. I cooked it for 4 hours @300 degrees, because it weighed 6 pounds. Added Irish Beer to get the caramel color, THEN ADDED PRUNES TO SWEETEN THE BEER & lots of veggies.


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Comments:

Serves:

At least 10 or more depending on portion size

Prep:

25 Min

Cook:

4 Hr

Method:

Bake

Ingredients

1
boneless chuck roast (6 pounds)
1 c
all purpose flour
2 large
onions quartered
2 pkg
french onion soup mix
1 c
pitted pruned
5 medium
carrots, peeled and cut into pieces
5 stalk(s)
celery, cut up
2
bay leaves
2 bottle
guinness irish stout beer
6-8
mini sweet peppers, tops removed (assorted red,yellow, & orange)

SPICE BLEND MIXTURE

1 1/2 Tbsp
each granulated garlic & chopped chive
2 Tbsp
steak seasoning
1 Tbsp
cumin
1/8-1/4 tsp
red pepper flakes
2 tsp
savory or thyme

Directions Step-By-Step

1
This is the Boneless chuck roast that I purchased.
2
Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
3
Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
4
Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
5
Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
6
Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
7
Remove from oven allow to sit for 15 minutes.
8
Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American