I was craving red meat for dinner tonight. I decided to make beer braised beef and onions ala Ree Drummond but with my own added twist. Basically I used her idea as a base and came up with this.
Beer Braised Beef, Onions and Mushrooms.
1 2-5lb chuck roast
2 medium sized sweet onions
1 Tbsp Minced Garlic (to taste)
1 8oz mushrooms, sliced
1 bottle of Beer (I used Budweiser, but any would be good)
1 small can beef consommé.
1 pkg dry onion soup mix (I used Lipton Beefy Mushroom)
Ground Thyme
Rosemary
Salt
Pepper

1. Preheat oven to 300.
2. Season chuck roast with plenty of salt and fresh cracked black pepper.
3. Heat oil in dutch oven and brown both sides of roast, remove to plate.
4. Slice onions relatively thick and add, along with mushrooms and garlic, to the oil and brown bits in the dutch oven. Cook until onions are soft and translucent.
5. Pour in can of consommé and bottle of beer and stir, bringing to a simmer.
6. Add dry onion soup mix, thyme and rosemary. I’ll leave the amounts here up to you. I used about a tsp of each.
7. Add roast back to liquid and submerge. Cover with lid and place into preheated oven.
8. Cook for 2 ½ – 3 hours until fork tender.

The fork tender is important. When you stick two forks in the meat it should separate without resistance. If it does not then it needs to cook longer.
I plan on serving this with rice and green beans, but this would also be tasty shredded and served over egg noodles, I’m sure.
I will update this after it is done and dinner has been had to tell you whatever else I have decided to do to it!

Here is a crappy phone photo since I didn’t take photos. This is prior to oven time, I’ll take another when it comes out.

Cheers,
Luna