I prepared this dish many times while testing the recipe. The last time, I added six quartered Yukon gold potatoes to the sauce while the meat was cooking. Once the meat was done, I removed the potatoes and mashed them, then served them with the gravy from the meat. It was a built-in side dish, and everyone licked their plates clean!

Directions

Prepare the Beer-Braised Roast with Potatoes

Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

In a small bowl, mix together the flour and two tablespoons of your favorite spice rub.

Heat a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat and sear for a few minutes on each side. (I use a metal fork and turn the meat by picking up the net and rotating the meat around.) Once the meat is browned, remove from the pan and set aside.

In the same Dutch oven, add more oil if there isn’t much left, then add the onions. Sauté until soft and season with salt. Once they have a bit of color, add the tomato paste and mix well. Add the beer and the broth. Bring to a boil and return the meat to the pot. If desired, add potatoes.

Cover the pot. Lower the heat and allow to simmer for 10 minutes. Place the pot into the oven and bake for three hours.