Growing up in South Dakota and having Sunday dinners at my Grandparents home, roast beef with mashed potatoes and gravy were a staple. This is my version of roast beef and potatoes kicked up a notch.

Beer Braised Pot Roast

Serves: 6
Prep: 15 minutes
Cook: 3 hours

2-4 lb Chuck eye roast
Salt and pepper
1 medium onion, chopped
8 oz baby bella mushrooms, chopped
2 cloves garlic, minced
5-6 roma tomatoes, peeled and
4 carrots, peeled and chopped
2 bay leaves
2 tbls fresh thyme, chopped
1 12oz beer, recommend: Sam Adams Cheery Wheat
2 cups beef broth, reduced sodium

Preheat oven to 325 degrees.

*Tip: I like to prep all my vegetables before cooking this recipe.

Season the roast with salt and pepper on each side. Then drizzle 2 tbls of olive oil in a large pot over a high heat. Place the meat in the pot and brown the meat for 4 minutes on each side. Take the roast out of the pan and set aside on another plate.

Turn the heat to medium high and toss in the onions and cook until translucent, about 4 minutes. Then toss in the mushrooms, garlic and carrots, cook for another 2 minutes. Add in the tomatoes and their juices, bay leaves, thyme, beer and beef broth then add back in the roast. Turn heat to a high and bring to a boil then cover the pot and place in the preheated oven for 2 ½ hours.

Take the roast out and shred and place back into the pot. This is served great with mashed potatoes or creamy polenta*. Enjoy! 
*Recipe below

Creamy Polenta

Serves: 4
Prep: 2 minutes
Cook: 15 minutes

1 cup half-n-half
2 cups water
1 bay leaf
2 tsp fresh thyme, chopped
1 tsp of salt and pepper
½ cup corn meal 

In a sauce pan combine half-n-half, water, bay leaf, thyme, salt and pepper and bring to a simmer. Add in the corn meal and stir continuously for 15 minutes. If it gets too thick add in more half-n-half or milk.

beer braised pot roast with creamy polenta