Level: Easy
Yield: 8 servings
Nutritional Information Per Serving (1 of 8): Calories 613, Total Fat 41 g, Saturated Fat 15 g, Carbohydrates 11 g, Dietary Fiber 1 g, Sugar 2 g, Protein 48 g, Cholesterol 157 mg, Sodium 918 mg
Total Time: 3 hr 50 min
Active Time: 20 min

Imagine the rich, tender flavors of a beef roast slow-braised in a savory beer and onion sauce, then crowned with crispy bacon bits and melty Gruyere toasts. This easy, crowd-pleasing dish will have everyone at the table craving seconds!

3 tablespoons vegetable oil
4 pounds boneless chuck roast
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
3 medium onions, chopped
5 garlic cloves, sliced
2 bay leaves
2 tablespoons all-purpose flour
One 12-ounce bottle amber ale
2 cups low-sodium beef broth
Fresh flat-leaf parsley, for garnish
For Serving: Gruyere or Swiss cheese toasts

Instructions:

Preheat the oven to 350 degrees F.
In a Dutch oven or large heavy pot, heat the oil over medium-high heat. Generously season the roast with salt and pepper. Brown the beef in the hot oil on all sides, about 8 minutes. Remove and set aside on a plate.
Add the bacon to the pot and cook, stirring, until it becomes crispy. Reserve for garnish. Next, add the onions, garlic, and bay leaves to the bacon drippings and cook until they start to brown, about 10 minutes. Stir in the flour and cook for 2 minutes. Gradually pour in the beer while stirring until the sauce thickens. Add the beef broth and stir to combine.
Return the browned beef to the pot. Bring the mixture to a simmer, cover, and transfer to the oven. Braise the roast for about 3 hours, flipping halfway through, until the meat is tender and easily shredded with a fork. Before serving, skim off the fat from the surface of the sauce and discard the bay leaves. Slice the pot roast, serve it with the sauce and cheese toasts, then sprinkle with the reserved bacon and parsley.