- 2 lbs. chuck roast
- 2-3 TBS olive oil
- Emeril seasoning, about 1 TBS
- flour to dredge meat, about 1/2 cup
- salt & pepper
- Montreal steak seasoning, about 1 TBS
- 1 bottle Italian beer
- A-1 Steak sauce, a shake or so
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 TBS ketchup
- 1 TBS Worcestershire
- 1 cup chicken broth
- 3-4 twigs fresh thyme
- 2 large carrots, chopped into 3 inch pieces
- 2 Yukon gold potatoes, cut into quarters
- 2 stalks celery, chopped
- 1 TBS fresh parsley, chopped
- salt and pepper to taste
Cut the chuck roast into 12 pieces–each about the same size.
Slice the onion.
Mix flour with Emeril seasoning, Montreal steak seasoning, salt and pepper. Lightly dredge the beef. Heat olive oil over medium heat and add meat. Do not crowd the pan. Cook until meat is nicely browned and remove from pan.
In the same pan, add the onion and garlic and cook until translucent, about 5 minutes.
Add the bottle of beer to the onions and stir, scraping the browned bits off the bottom.
Return the meat to the pan.
Add the chicken broth, A-1 steak sauce, Worcestershire, ketchup and fresh thyme. Cover and cook over medium low heat for 1 hour.
After 1 hour, add the potatoes, carrots, celery and cook until meat is fork-tender and potatoes are ready, about an hour.