-Classic Pot Roast This savory pot roast is made the classic, time-tested, way. Prep: 20 minutes Cook: 2-1/2 hours.Serves:6 to 8 1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.) 2 Tbsp. vegetable oil 1 tsp. salt 1/4 tsp. 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 tsp. dried thyme leaves, crumbled Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove roast from Dutch oven; season with salt and pepper. Add remaining 1 Tbsp. oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender. Remove pot roast to platter; carve into slices. |