This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
Ingredients
- 1 boneless beef chuck roast (2-1/2 to 3 pounds)
- 3 garlic cloves, halved
- 1 tablespoon brown sugar
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 large sweet onion, quartered
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon stone-ground mustard
- 1 bay leaf
- 3 to 4 drops browning sauce, optional
- 1/2 pound sliced fresh mushrooms
- 1 bottle (12 ounces) light beer or nonalcoholic beer
- 1 teaspoon dried thyme
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Directions
- With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine brown sugar, salt and pepper; rub over roast.
- In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add onion, consomme, Worcestershire sauce, mustard, bay leaf and, if desired, browning sauce.
- Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm.
- Discard bay leaf. Add mushrooms, beer and thyme to pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast.
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