Pot Roast

I grew up on Southern comfort food, and pot roast was one of those foods that was oh-so-good when cooked right, but could turn out terrible and tough if overcooked. I was watching the Today Show a couple of years ago, and this married couple named the Neelys from Food Network were cooking their pot roast. It looked great, so I gave it a try, and it is now my go-to recipe for roast.

Melt in your mouth!

2 Tbsp. olive oil
3-4 lb. boneless chuck roast, fat trimmed off
kosher salt
ground black pepper
12 oz. beer (not dark)
1 c. beef broth
1 (2 oz.) envelope Italian dressing mix
2 bay leaves
10-12 garlic cloves, smashed
2 onions, quartered

Preheat oven to 300 degrees. Heat oil in large Dutch oven or heavy pot over medium-high heat. Season the roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely browned. Transfer the roast to a plate, then pour beer into the Dutch oven and whisk to scrape any browned bits; then whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put roast back in the Dutch oven and bake (covered) for 3 hours or until tender, turning once at midway point. Remove the bay leaves and serve.