Beer Braised Beef with Onions

Source-The Pioneer Woman

A sad note, I don't have a dutch oven that is oven safe.  So instead of wallowing in my inability to make this recipe, I decided to adapt things a bit and use my slow cooker.  Took about 4 hours instead of 3 for the meat to reach that fall apart doneness.

Ingredients

• 1 whole Chuck Roast, 2 1/2 To 5 Pounds
• Salt And Pepper To Taste (Be Generous!)
• 3 Tablespoons Olive Oil
• 4 whole Onions, Peeled And Sliced Thick
• 5 cloves Garlic Chopped
• 2 cans Beer
• 1 teaspoon Ground Thyme
• ½ teaspoons Rosemary Leaves

Preparation

• Preheat oven to 275 degrees.
• Heat oil in a large dutch oven over high heat.
• Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
• Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
• Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
• Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
• Serve with very crust bread to sop up the juice.

Next Time- I wish I had had the crusty bread Ree mentions!!