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Classic Chuck Wagon Pot Roast

Cowboy Cooking Recipes from AlansKitchen.comMakes 6 to 8 servings

Ingredients:

  • 2 - Tablespoon vegetable oil

  • 1 - boneless (about 3 pounds) beef chuck shoulder, arm or blade pot roast

  • 1 - teaspoon salt

  • 1/4 - teaspoon pepper

  • 3 - cups thinly sliced onions (about 2 medium sized)

  • 3 - cloves garlic, minced

  • 1/4 - cup all-purpose flour

  • 1/2 - cup beer or apple cider

  • 1/2 - cup water

  • 1 - teaspoon dried thyme leaves, crumbled

Directions:

  1. In Dutch oven, heat 1-tablespoon oil over medium heat until hot.  Place beef pot roast in Dutch oven and evenly brown.  Remove roast from Dutch oven.  Season with salt and pepper.

  2. Add remaining 1-tablespoon oil to Dutch oven. Heat until hot.  Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden.  Stir in flour.  Stir in beer (or cider), water and thyme until blended.

  3. Bring to a boil.  Return pot roast to Dutch oven.  Reduce heat and cover tightly.  Simmer for 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.  Remove pot roast to platter; carve into slices.

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