Beer Braised Pot Roast

Instructions

1. Season the meat
   Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat to adhere.
2. Sear the roast
   Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the seasoned roast and sear until deeply browned on all sides, about 4-5 minutes per side. Transfer the seared meat to a plate and set aside.
3. Sauté the vegetables
   Reduce heat to medium and add onions, carrots, and celery to the Dutch oven. Cook in the beef drippings for 5-7 minutes until the onions begin to soften. Add minced garlic and tomato paste, stirring constantly for another minute until fragrant.
4. Deglaze the pot
   Pour in the dark beer, scraping the bottom of the pot with a wooden spoon to loosen all the flavorful browned bits. Let the beer simmer for 2 minutes, then add the beef broth, bay leaves, rosemary, and thyme.
5. Return the roast and braise
   Return the seared roast to the Dutch oven, nestling it among the vegetables. The liquid should come about halfway up the sides of the meat. Bring to a simmer, then reduce heat to low. Cover tightly and cook for 2 hours and 30 minutes, turning the roast once halfway through cooking.
6. Add potatoes
   After 2 hours and 30 minutes, add the halved baby potatoes to the pot, nestling them into the liquid around the roast. Cover and continue cooking for an additional 1 hour, or until the beef is fork-tender and easily shreds.
7. Rest and shred
   Remove the pot from heat. Transfer the roast to a cutting board and let rest for 15 minutes. Remove and discard the bay leaves and rosemary stems. Using two forks, shred the beef into large chunks, discarding any remaining fat or gristle.
8. Serve
   Return the shredded beef to the Dutch oven, stirring gently to combine with the vegetables and braising liquid. Adjust seasoning with additional salt and pepper if needed. Serve hot in shallow bowls, spooning the rich braising liquid over the meat and vegetables.