- 3 pound Chuck Roast
- 2 large carrots
- 1 onion
- 2 parsnips
- 4 - 5 medium potatoes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3 and 1/2 ounce can chipotle peppers in adobo sauce (control heat by using less chipotle peppers)
- 2 cups beef stock
- 1 pint beer (preferably pilsner)
- 2 bay leaves
- Kosher salt
Preheat oven to 325°F.
Peel carrots, onion and parsnips, then cut into large chunks. Do the same with potatoes, but keep them aside.
Place a large 6 – 8 quart heavy based pot over high heat. Add a tablespoon of olive oil.
Pat the roast dry on both sides then season well with salt. Place into pot and brown well on both sides.
Once browned, remove roast and add remaining olive oil to the pot. Add garlic, carrots, onion and parsnips and cook 5 – 6 minutes until lightly softened. Stir occasionally and try to loosen all the browned bits from the bottom of the pot.
Add the chipotle peppers in adobo sauce, beer, bay leaves, and stock and bring to a boil. Once boiling, reduce the heat to simmer and add the browned roast back to the pot. Nestle roast on top of veggies. The liquid should come at least 3/4 up the sides of the roast. If not, add a little water or additional stock. Arrange the cut potatoes in the liquid at the sides of the roast.
Cover and place in the oven to cook for 2 hours 45 minutes – 3 hours or until tender. Remove the roast from pot and slice or pull to serve. Use a slotted spoon to carefully remove veggies from the braising liquid – they will be very soft.