You can also cook the roast in a slow cooker. After adding the stock, transfer to a 6-quart electric slow cooker, and cook on LOW for about 8 hours.
6 center-cut bacon slices, chopped
2 medium onions, vertically sliced
6 garlic cloves, thinly sliced
1 1/2 tablespoons olive oil
1 (2 1/2-pound) top blade roast, trimmed
2 tablespoons all-purpose flour, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (12-ounce) bottle beer (such as lager)
1 1/2 cups unsalted beef stock (such as Swanson)
2 fresh rosemary sprigs
How to Make It
Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.
Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 tablespoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.