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Stout Pot Roast

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Ingredients
  

  • 2 tbs olive oil
  • 1 tbs unsalted butter
  • 5 large carrots cut into 1 inch pieces
  • 2 sweet white onions quartered
  • 1 4 lbs chuck roast, well marbled
  • 1 to 2 tbs Kosher or sea salt
  • 1 tsp garlic powder
  • 2 tbs flour
  • 12 ounces stout or porter beer
  • 2 cups beef broth
  • 2 sprigs rosemary
  • 2 sprigs thyme

Instructions
 

  • Preheat the oven to 250.
  • In a large dutch oven heat the oil and butter until hot but not smoking.
  • Add the carrots, cook until browned, remove from pot and set aside.
  • Add the onions, sear until browned, remove from pot, set aside.
  • Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.
  • Sear in the pan until browned on all sides, remove from the pot.
  • Pour the beer into the pot, scraping to deglaze the pan.
  • Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.
  • Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours and up to 8.