Guinness Braised Chuck Roast

Ever since James and I banned corn-fed beef and are now eating only grass-fed beef, we eat less red meat.  When we do eat beef, however, I like to celebrate it and make it special.  Yes, Guinness does break my rule of local and organic but I'm supporting Ireland and that's always a good cause!  This is a dish my family loves and it's easy to do with a busy schedule!

Serves: 6 (less if you have bigger portions)

Ingredients:

  - 4 lbs boneless grass-fed beef chuck roast, tied

  - 2 tsp salt

  - 3/4 tsp pepper

  - 2 tsp vegetable oil or olive oil

  - 2 lbs white organic onion, halved and thinly sliced

  - 2-6 garlic cloves (depending on your taste for garlic) finely chopped

  - 1 tsp chopped fresh thyme

  - 1 tsp chopped fresh rosemary

  - 12 oz. Guinness (buy in a can, not bottle - Guinness is the only beer that breaks the rule that it's better in a can.  Guinness places a plastic widget with nitrogen in their beer to give it that foamy head)
  - 1 cup water

Preheat the oven to 325.  Pat the beef dry with paper towels and rub it with 1 1/2 tsp salt and 1/2 tsp pepper.  Heat the oil in a dutch oven over med (let the dutch oven get good and hot).  Brown the beef on all sides, approximately 4 minutes a side.  Remove the beef to a plate and set aside.  Add the onions to the pot and cook for 10 minutes or until tender.  Add the garlic, thyme, rosemary, and remaining salt and pepper.  Cook for 2 minutes.  Add the Guinness and water, bring to a boil.  Return the beef to the pot and place it in the oven, covered for 3 to 3.5 hours.  Turn the beef roast after 1 hour.  Let it rest, uncovered for 30 minutes.  Remove the roast to a platter, cut away the string and slice for serving.  Ladle the onion broth over the slices.  Enjoy!