This recipe was passed down from my grandma Haynes, to my mom, and now to me. I've been making pot roast this way for 10 years. Serves 4. We usually have this with a side of warm french bread.
1- 3.50 lb boneless beef chuck pot roast
1/4 cup flour
salt & pepper to taste
2 Tbsp. olive oil
1/2 yellow onion, quartered & sliced
2 garlic cloves, minced
2 -12oz cans of light beer
2 russet potatoes, thick sliced
4 carrots, thick sliced
In a 12" skillet heat olive oil. Add sliced onions to oil and saute (4mins.) Remove onions from skillet. Sprinkle both sides of the meat with salt & pepper. Coat both sides of the meat with flour. Add a little more oil into the skillet if needed. Place meat into a hot skillet and brown on both sides.
Once meat is browned on both sides. Add the sauted onions back to the skillet and add the minced garlic. Pour 1 can of beer over the meat. The beer should just barely come to the top of the meat.
Cover and simmer for 4 hours. (This is where there was a communication breakdown. I continue to cook my pot roast in the skillet. My mom takes it out of the skillet once browned and simmers it in a crock pot. Either way works. You get to choose how you'd like to simmer it)
Check it once an hour to adjust the temperature or add more beer. If you choose to cook it in a skillet, you should also flip the meat at least one time. Wear an apron, flipping it can be a little tricky.
When you only have an hour and a half left add the potatoes on top of the meat. Last hour add the carrots on top of the potatoes and meat. Add more salt & pepper. Cover and simmer all together for that last hour to cook the veggies.
After potatoes and carrots are cooked, remove everything from the skillet. If you want you can use the remaining liquid to make a gravy.