Killian's Pot Roast

• 5 lbs chuck roast
• yukon gold potato
• baby carrots
• white pearl onion
• 10 34 ounces French onion soup
• 12 ounces Killians red
• 3 garlic cloves
• salt and pepper
• 1 12 cups flour
• 4 -5 tablespoons seasoning salt
• 2 teaspoons thyme
• 2 tablespoons butter
• 2 tablespoons Crisco

1. Peel and half the potatoes.
2. Peel the pearl onions.
3. (NOTE: To peel pearl onions, dump into a pot of boiling water and let cook 3 minutes.
4. Remove by using a serrated spoon and immediately put in a bowl of ice water.
5. This is called blanching and the reason for the ice water is to stop the cooking.
6. Use a paring knife and slice off the root end, then squeeze gently the onion and the center will come out of the dried onion layer.
7. ).
8. In a pie plate, put 1 1/2 cups flour, 4-5 Tbsp Seasoning Salt, and 2 tsp thyme.
9. Mix up and coat the roast on all sides.
10. Put 1/4 stick butter and about 2 Tbsp Crisco in a skillet (or dutch oven if you have one).
11. Saute your carrots for a few minutes then remove and set aside, then saute potatoes on all sides, remove and set aside when done -- then sear the roast on all sides.
12. Put the seared roast in a baking dish.
13. Put carrots, potatoes, pearl onions, and 3 cloves garlic inches Pour the can of soup and bottle of beer on top.
14. Salt and pepper generously.
15. Cover the dish with foil and bake for 2 1/2 hours at 350*.

chuck roast, gold potato, baby carrots, white pearl onion, onion soup, red, garlic, salt, flour, salt, thyme, butter, crisco

Taken from www.food.com/recipe/killians-pot-roast-396010 (may not work)