Classic Chuck Wagon Pot Roast

Makes 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. 
2. Place beef pot roast in Dutch oven and evenly brown. 
3. Remove roast from Dutch oven. 
4. Season with salt and pepper.
5. Add remaining 1-tablespoon oil to Dutch oven. Heat until hot.
6. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. 
7. Stir in flour. 
8. Stir in beer (or cider), water and thyme until blended.
9. Bring to a boil. 
10. Return pot roast to Dutch oven. 
11. Reduce heat and cover tightly.
12. Simmer for 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.
13. Remove pot roast to platter; carve into slices.

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