Makes 10 to 12 servings
Ingredients
4 pounds beef chuck roast or bottom round
Salt
1 tablespoon olive oil
1 yellow onion, cut into 1-inch pieces
2 cloves garlic, smashed
2 teaspoons brown sugar
1 teaspoon Dijon mustard
1 (12 ounce) bottle beer (lager or ale)
1/4 teaspoon black pepper
Instructions
- Preheat the oven to 275° F.
- Season the roast liberally on all sides with salt.
- Set a Dutch oven or large oven-safe pot over medium-high heat and add the olive oil. Once shimmering, add the roast. Sear for 2 to 3 minutes, or until deeply browned on the bottom side. Flip the roast and sear for another 2 to 3 minutes, until deeply browned on both sides.
- Add the onion, garlic, brown sugar, and mustard to the pot. Cook for about 30 seconds, until fragrant. Pour in the beer, add the pepper, and stir to combine.
- Remove the pot from the heat and cover with a lid. Transfer to the middle rack of the oven.
- Bake for 4 hours, or until the meat is fall apart tender. Remove the pot from the oven. Carefully transfer the meat to a serving platter and shred it with two forks. Spoon a few tablespoons of the braising liquid over the meat and adjust salt to taste. Serve.
