I love making this recipe for shabbos – not only can I just put it up first thing friday morning and forget about it for a few hours, but it tastes so good! The meat is pull apart soft and goes perfectly with some rice, mashed potatoes or herb noodles and makes delicious cold leftovers for a salad or midnight sandwich.
1 boneless chuck roast (3.5 to 4 lbs.)
freshly ground black pepper
extra olive oil
2 large onions, chopped into 1″ pieces
4 large carrots, sliced into 1″ pieces
2 tsp. dried thyme
1 12-oz. bottle beer
1 cup. sweet white wine (like a moscato) or Beef Broth
2 Tbsp. tomato paste
An hour before starting to cook, remove the roast from the refrigerator. Rinse it and pat it dry with paper towels. Place on a plate and sprinkle fairly generously all over with kosher salt and black pepper. Let stand at room temperature.
Preheat oven to 350°. Coat the bottom of a 5 to 7-quart Dutch oven with a thin film of olive oil and set the pot over medium-high heat. Brown meat on both sides (about 4 minutes on each side) and set aside.
In the same pot that you browned the meat in, add the onions and carrots to the pot and cook, stirring, until softened about 5 minutes. Scrape up all the good brown bits that are on the bottom up with your wooden spoon and mix in with your carrots and onions. Return meat to pot and stir in the thyme and then pour in the beer and wine. Bring to a simmer and then stir in the tomato paste. Let mixture come to a boil. Cover pot and transfer to the oven. Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, about 2-1/2 to 3 hours.
recipe adapted from cookbook Braises & Stews