Beer-Braised Chuck Roast and Onions

• 4 lbs. boneless beef chuck roast
• 2 tsp. salt
• 3/4 tsp. black pepper
• 2 tsp. vegetable oil
• 2 lbs. onions, halved lengthwise and thinly sliced
• 2 large garlic cloves, finely chopped
• 1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme)
• 1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary)
• 12 oz. stout
• 1 cup water

1. Put oven rack in middle position.
2. Preheat oven to 325F.
3. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
4. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total.
5. Transfer beef to a plate.
6. Add onions to pot and saute, stirring, until pale golden, about 10 minutes.
7. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Cook, stirring, for two minutes.
9. Add stout and water, bring to a boil, return beef to pot and cover.
10. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total.
11. Let stand uncovered in onion sauce about 30 minutes before serving.

boneless beef chuck roast, salt, black pepper, vegetable oil, onions, garlic, thyme, rosemary, stout, water

Taken from www.foodnetwork.com/recipes/beer-braised-chuck-roast-and-onions-recipe.html (may not work)