3 lb. Chuck Roast
2 tsp. chili powder
½ tsp. onion powder
1 tsp. garlic powder
1 Tbsp. paprika
¼ tsp. cayenne pepper
1 tsp. black pepper
1 tsp. kosher salt
2 Tbsp. vegetable oil
1 onion, diced
2 garlic cloves, crushed
2 cups beer
15 oz. crushed tomatoes
1 ½ cups water
¼ cup molasses
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
6 potato buns
Trim the Chuck Roast of any fat and cut into 2-3 inch chunks.
Combine chili powder, onion powder, garlic powder, paprika, cayenne, pepper and salt. Stir and sprinkle over the beef chunks, tossing to coat well.
Place a heavy based pot or dutch oven over medium-high heat. Add 1 Tbsp. of the oil and place beef in the pot to brown. You may need to do this in two batches to avoid overcrowding. Remove beef from pot.
Add remaining oil to pot, turn heat to medium. Add onions and garlic to sauté, stirring occasionally, until softened, about 5
Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan. Add back the beef, plus crushed tomatoes and water. Turn heat to medium-low so there is an active simmer. Cover and cook for 3 hours, stirring occasionally.
Remove lid and allow to simmer a further 30 minutes, so sauce thickens. If your beef is not yet tender, keep cooking until it’s
shreddable. You can add more hot water if you feel your sauce is getting too thick.
Use tongs to remove beef pieces from sauce and shred using two forks.
Add the molasses, Worcestershire sauce and brown sugar to the sauce and cook 5 minutes.
Return shredded beef to the pot and stir into the sauce. Add additional salt if desired. Serve on potato buns.
Pressure Cooker/Instant Pot
Follow steps 1-2. Add 1 Tbsp. of the oil to Instant Pot and program to “Sauté”. Place beef in the pot to brown. You may need to do this in two batches to avoid overcrowding. Remove beef from pot.
Add remaining oil to pot. Add onions and garlic and sauté, stirring occasionally until softened, about 5
Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan. Add back the beef, plus crushed tomatoes and water.
Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 1 hour 10 minutes (70 minutes) on pressure cooker timer.
When finished, use quick release feature to release pressure and carefully remove lid.
Use tongs to remove beef from liquid and shred using two forks.
Add the molasses, Worcestershire sauce and brown sugar to the sauce and transfer to pot on stovetop. Bring to a simmer and cook for 5 minutes to thicken.
Add shredded beef to sauce and stir. Add additional salt if needed. Serve on potato buns.
Nutrition information per serving: Calories 660; Total fat 17g (Sat. fat 4.5g; Trans fat 0g); Cholest. 145 mg; Sodium 1010 mg; Total Carb. 46g; Fiber 5g; Total Sugars 23g; Protein 61g; Vit D (0% DV); Calcium (15% DV); Iron (45% DV); Potas. (25%DV)