- 2 pounds Yukon gold taters, unpeeled, reduce 1-inch pieces
- 1 pound carrots, peeled and reduce 1-inch pieces
- 2 large onions, finely chopped
- 2 cloves garlic clove, minced
- two tablespoons fresh parsley, finely chopped
- One 12-ounce bottle stout beer, for example Guinness Draught
- 1/4 cup essential olive oil
- two tablespoons light brown sugar
- two tablespoons tomato paste
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- One 4-pound boneless beef chuck roast, trimmed and reduce 1 1/2-inch pieces
- two tablespoons unsalted butter
- two tablespoons canola oil
- 3 cups chicken broth
Inside a 6-quart slow oven. combine the taters, carrots. onions, garlic clove, parsley, stout, essential olive oil. brown sugar and tomato paste. Inside a separate bowl, mix the flour using the pepper and salt. Dredge the beef pieces within the dry mixture, trembling off any excess.
Inside a medium skillet, melt the butter and canola oil over medium-high temperature. In batches, add some beef pieces and sear until brown, a couple of minutes, transferring the beef towards the slow oven as done. Take away the last batch of beef towards the slow oven, add 1 cup from the chicken broth towards the skillet and scrape up all of the brown bits which have accrued at the base from the pan. Add some pan juices towards the slow oven, combined with the remaining 2 glasses of chicken broth. Cover, and prepare on high for six hrs.
Adapted from "Trisha's Table: My Feel-Good Favorites for any Balanced Existence" by Trisha Yearwood (c) Clarkson Potter 2015. Provided thanks to Trisha Yearwood. All legal rights reserved.