SHINER BOCK BRAISED BEEF

INGREDIENTS:
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6lb. boneless chuck roast
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2lb. carrot, diced
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2lb. onion, diced
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2lb. celery, diced
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2lb. mushrooms, chopped
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1/2 cup all-purpose flour
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32oz tomato, canned
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32oz Shiner Bock beer
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48oz beef stock
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1oz rosemary, fresh
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1oz thyme, fresh
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4lb. baby Yukon gold potatoes
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3 tbsp Ron's Screamin' Pig Rub
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1 tbsp Ben's Heffer Dust
INSTRUCTIONS:
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Preheat recteq® to 275°F.
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Add the carrots, onions, celery, and mushrooms to a large roasting pan.
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Season the chuck roast liberally with Ron's Screamin' Pig Rub and Ben's Heffer Dust.
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Add the seasoned chuck roast to a roasting rack and place over the vegetables.
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Cook for 3 hours, then place the beef on a cutting board.
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Increase the temperature to 400°F and add the flour to the roasted vegetable mixture, stirring well to create a roux.
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Add the Shiner Bock, tomatoes, rosemary, thyme, and beef stock.
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Cut the beef in large cubes and add into the braising liquid.
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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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