Beer-Braised Beef With Italian Salsa Verde

• 1 cup of fresh mint, chopped
• 23 cup fresh dill, chopped
• 13 cup fresh flat leaf parsley, chopped
• 14 cup shallot, chopped
• 1 tablespoon capers, chopped
• 3 tablespoons extra virgin olive oil
• 12 teaspoon sea salt
• 14 teaspoon black pepper
• 2 lbs boneless chuck roast, cut in 3 inch cubes
• 12 teaspoon sea salt
• 14 teaspoon pepper
• 1 teaspoon olive oil
• 3 cups onions, vertically sliced
• 1 cup low sodium beef broth
• 12 ounces Guinness stout
• 16 slices Italian bread, toasted

1. Preheat oven to 350.
2. To prepare salsa: Combine 1st 8 ingredients in a small bowl.
3. Cover and refrigerate.
4. To prepare beef: Sprinkle beef with 1/2 t salt and 1/4 t pepper.
5. Heat a Dutch oven over med-high.
6. Coat with cooking spray.
7. Add beef; cook 5 min or til browned.
8. Remove from pan.
9. Add 1 t oil and onion to pan.
10. Reduce heat and cook 12 min or til golden, stirring occasionally.
11. Return beef to pan.
12. Add broth and beer; bring to a boil.
13. Cover, reduce heat, and simmer 1 1/2 to 2 hours or til tender.
14. Remove beef from pan; shred with 2 forks and return to pan.
15. Spoon 1/4 c beef mixture over each bread slice; top each with 1 1/2 T salsa.

mint, fresh dill, flat leaf parsley, shallot, capers, extra virgin olive oil, salt, black pepper, chuck roast, salt, pepper, olive oil, onions, beef broth, stout, italian bread

Taken from www.food.com/recipe/beer-braised-beef-with-italian-salsa-verde-212870 (may not work)