stout pot roast

I made this stout pot roast for dinner and was blown away by how great it came out.  The meat came out so tender, with nice pieces of carrots and onion in a rich sauce.  Serve over egg noodles.  I prepared this with Victory Storm King Stout but you can use your favorite stout in this dish.

2 tablespoons olive oil
1 tablespoon unsalted butter
6 large carrots, cut into 1 inch pieces
3 celery stalks, cut into 1 inch pieces
2 white onions, cut into quarters
1 (4 lbs) chuck roast, well marbled
1 to 2 tablespoons Kosher salt
1-2 teaspoons garlic powder
2 tablespoons flour
12 ounces stout beer
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme

Preheat the oven to 250 degrees F.

In a large dutch oven heat the oil and butter until hot.

Add the carrots, cook until browned, remove from pot and set aside.

Add the celery, cook until browned, remove from pot and set aside.

Add the onions, sear until browned, remove from pot, set aside.

Season the roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.

Sear the roast in the pan until browned on all sides, remove from the pot.

Pour the beer into the pot, scraping the bottom with a wooden spoon to deglaze the pan.

Add the roast and vegetables back into the pot. Add beef broth, rosemary and thyme. Bring to a simmer.

Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours.

Serves 6