Yield: 4-6 servings
1 beef chuck roast, 4-5 lbs
1 tbsp olive oil
3 large white or yellow onions
4 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 cans Guinness beer (14.9 ounces each)
1 cup beef broth
Salt and pepper, to taste
Bring roast to room temperature. Pat meat dry and rub with salt and pepper. Heat olive oil in a skillet and brown roast thoroughly on all sides. Transfer meat to crockpot.
Skin and slice onions. Add beef broth to pan and deglaze, then add onions, garlic, and herbs. Saute for about 5 minutes, then add the Guinness and bring to a boil. Pour liquid and vegetables over beef in crockpot and turn to medium or low, depending on how soon you need to eat! I cooked mine for about 5 1/2 hours on low, but have used a similar technique with chuck roast on medium for about 3 hours.
If you want to make this while at work, you can easily do all of the active steps in advance, place the crockpot in the fridge overnight, and then turn it on before leaving in the morning. That's the beauty of a crockpot!
Let rest before carving. Serve with onions and juices on top. This would also make a nice change from corned beef for St Paddy's day. Enjoy!