Beer-Braised Top Blade Roast

• 6 bacon slices center-cut, chopped
• 2 onions medium, vertically sliced
• 6 garlic cloves thinly sliced
• 1 1/2 tablespoons EVOO
• 2 1/2 pounds blade roast trimmed
• 2 tablespoons all purpose flour divided
• 1 teaspoon kosher salt divided
• 1/2 teaspoon ground black pepper freshly
• 12 ounces beer such as lager
• 1 1/2 cups unsalted beef stock
• 2 rosemary sprigs fresh

1. Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.
2. Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 table-spoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
3. Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.
4. Calories 250nat 13.7 gnatfat 4.8 gnonofat 5.6 gnolyfat 0.8 gnrotein 24 gnarbohydrate 5 gniber 1 gnholesterol 79 mgnron 3 mgnodium 381 mgnalcium 17 mg

bacon, onions, garlic, evoo, blade roast, flour, kosher salt, ground black pepper, lager, unsalted beef, rosemary

Taken from www.yummly.com/recipe/Beer-Braised-Top-Blade-Roast-1348307 (may not work)