Ingredients
3 lb bottom chuck roast, or beef chuck-eye, or top blade, trimmed
28 oz tomatoes, (1 can), diced or crushed
2 cups pale ale beer, or any beer of your choice
1 cup yellow onions, or red onions, diced large
4 oz carrots, or baby carrots, diced large
4 oz celery, diced large
⅓ cup all purpose flour
¼ cup vegetable oil
1 tbsp salt, plus more to taste
½ tbsp ground black pepper, plus more to taste
2 tsp dried oregano
2 tsp dried rosemary
1 bay leaf
3 garlic cloves, minced
1 cup fries, or potatoes done to your preference
¼ tsp green onions, chopped
Preparation
In a small bowl, combine the flour, 1 tablespoon of salt, and ½ tablespoon of ground black pepper. Mix until evenly incorporated, then dust the beef to coat evenly on all sides.
Heat up a skillet with oil over medium-high heat, then sear the beef until golden brown on all sides. Transfer the beef into your slow cooker.
Add the rest of the ingredients, cover, and let it cook on a Low setting for 10 to 12 hours, or on a High setting for 5 to 6 hours.
Once cooked, season with salt and pepper to taste and adjust accordingly.
Serve with potatoes of your choice and garnish with green onions.
