SLOW COOKER: Put in the crock pot on LOW for 6 hours! Strain the juices and reduce them and pour back over the pot roast; serve with mashed potatoes. You can substitute the beer with beef broth or non-alcoholic beer.
2-3lbs.beef chuck roast
Salt and pepper
3large onions, coarsely chopped
6large carrots, cut in 1-inch chunks (leave peel on)
4Tbsp.olive oil, divided
3large garlic cloves, crushed
1small can tomato paste, dissolved in 1 1/2 cups of hot water
2Tbsp.instant coffee, use a good quality
1-2tsp.chili red pepper flakes, optional, depending on how much spice you like
1can 14 oz. Guinness beer, about 2 cups
Sprigs of basil or thyme
Preheat oven to 300 degrees F. (Or you can also use stove top or crock-pot.)
Heat 2 Tbsp. oil in a wide frying pan over a high heat. Brown the meat on all sides; heavily salt and pepper both sides.
Remove the meat and set aside.
In a separate small bowl, add to 1 1/2 cups of hot water the tomato paste, instant coffee, and chili flakes. Mix well.
In the same frying pan, heat the remaining oil and sauté the garlic for 1-2 minutes, adding the tomato paste mixture. Mix together and cook for a few minutes (will be thick).
Chop the onions, and place in the bottom of a Dutch oven. Place the cooked piece of meat on top. Spread the paste on top of the meat. Add fresh herbs for additional flavor.
Place the chopped carrots on top of the meat and sauce. Pour the Guinness beer around the meat.
Cover with the lid of the casserole/Dutch oven and simmer very gently on stovetop (very low heat) until the meat is tender (toward the end of 3-4 hours + make sure there is enough liquid)
OR bake at 300 degrees for about 3-4 hours (or until tender). OR cook in the crock pot on HI for 3-4 hours until tender. *Add more stock if you need to.
Put in the crock pot on LOW for 6 hours.
Allow to sit for 20 minutes before serving. Strain the juices and reduce them and pour back over the pot roast; serve with mashed potatoes.