Measurements

• 2 cups Beef Broth
• 1 bottle Beer
• 1 tsp Black Pepper
• 2 tbsp Brown Sugar
• 4 Carrots
• 3 Celery stalks
• 3 lbs Chuck Roast
• 2 tbsp Dijon Mustard
• 4 cloves Garlic
• 1 Pot Roast
• 1 tsp Salt
• 2 tbsp Tomato Paste
• 2 tbsp Vegetable Oil
• 2 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• Heat the vegetable oil in a large oven-safe pot over medium-high heat.
• Season the chuck roast with salt and black pepper.
• Sear the chuck roast in the pot until browned on all sides, about 4-5 minutes per side.
• Remove and set aside.
• In the same pot, add the chopped onion, carrots, celery, and garlic.
• Cook until the vegetables are softened, about 5-7 minutes.
• Stir in the tomato paste, Dijon mustard, and brown sugar.
• Cook for another 2 minutes.
• Pour in the beer and beef broth, scraping up any browned bits from the bottom of the pot.
• Add the Worcestershire sauce and bring the mixture to a simmer.
• Return the chuck roast to the pot, cover with a lid, and transfer to the preheated oven.
• Braise in the oven for 3-4 hours, or until the meat is tender and easily shredded with a fork.
• Remove the pot from the oven and let the meat rest for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.