Classic Pot Roast

1. Preheat your oven to 325°F and heat a cast iron skillet or Dutch oven over medium-high heat. | 2. Trim excess fat from the chuck roast and season generously with salt and pepper. Coat the meat with canola oil, rubbing it evenly on all sides.

Place the roast in the hot skillet and sear for several minutes on all sides, until a deep brown crust forms. Once browned, remove the roast from the skillet and set it aside.

In the same skillet, add your chopped vegetables (onions, carrots, celery). Sauté for a few minutes, seasoning with salt and pepper until they begin to soften.

Pour in beer to deglaze the skillet, scraping up any browned bits from the bottom. Let the beer simmer and reduce for a few minutes.

1. Return the roast to the skillet and add thyme, beef stock, and Worcestershire sauce. Bring to a simmer. | 2. Cover the skillet and place it in the preheated oven. Roast for 6-8 hours, or until the meat is fork-tender.

1. Once the roast is cooked, remove it from the oven and let it rest before slicing. | 2. Serve with steamed potatoes or crusty bread, spooning some of the flavorful pan juices over the meat. Enjoy!