SHINER BOCK BRAISED BEEF

INGREDIENTS:​

• 6lb. boneless chuck roast

• 2lb. carrot, diced

• 2lb. onion, diced

• 2lb. celery, diced

• 2lb. mushrooms, chopped

• 1/2 cup all-purpose flour 

• 32oz tomato, canned

• 32oz Shiner Bock beer

• 48oz beef stock

• 1oz rosemary, fresh

• 1oz thyme, fresh

• 4lb. baby Yukon gold potatoes

• 3 tbsp Ron's Screamin' Pig Rub

• 1 tbsp Ben's Heffer Dust

INSTRUCTIONS:​

1. Preheat recteq® to 275°F.

2. Add the carrots, onions, celery, and mushrooms to a large roasting pan.

3. Season the chuck roast liberally with Ron's Screamin' Pig Rub and Ben's Heffer Dust.

4. Add the seasoned chuck roast to a roasting rack and place over the vegetables.

5. Cook for 3 hours, then place the beef on a cutting board.

6. Increase the temperature to 400°F and add the flour to the roasted vegetable mixture, stirring well to create a roux.

7. Add the Shiner Bock, tomatoes, rosemary, thyme, and beef stock.

8. Cut the beef in large cubes and add into the braising liquid.

9. Cook for 2 hours, add the Yukon gold potatoes, and continue to simmer for an additional 30 minutes until the beef and potatoes are tender.

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