Guinness Braised Pot Roast

• 2 lbs boneless chuck roast
• 2 medium onions, cut in half and sliced
• 2 bottles dark stout beer, Guinness
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon cornstarch
• salt and pepper
• olive oil

1. Heat a large Dutch oven and add a tablespoon of olive oil.
2. If you have a big piece of meat, cut it in half or in quarters.
3. On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
4. Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
5. Once the onions are near translucent, pour both bottles of Guinness over the meat.
6. Add the thyme and other spices and stir.
7. Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
8. Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
9. The sauce should thicken a bit as it continues to cook over the next few minutes.
10. Season the gravy with salt and pepper to your liking.
11. Serve with mashed potatoes and veggies for true comfort food!

chuck roast, onions, stout, thyme, garlic, onion powder, cornstarch, salt, olive oil

Taken from www.food.com/recipe/guinness-braised-pot-roast-474915 (may not work)