Beer Braised Pot Roast ~ adapted from The Pioneer Woman Cooks

1~ 2 1/2 to 3 pound chuck roast
kosher salt and fresh ground black pepper, to taste
3 T olive oil
2 white onions, peeled and cut to thick slices
5 cloves garlic, chopped
1~ 12 oz can beer
1~ 14 oz can beef broth
1 t dried thyme
1 t dried rosemary

Preheat oven to 275°. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on all sides, about 2 minutes per side. Remove meat from pan and lower heat to medium.

Add onions and garlic and saute for 30 seconds. Pour in beer and broth. Add thyme, rosemary, and salt to taste, about 1 teaspoon. Return meat to pot, push to submerge, and place lid on pot.

Cook in oven 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat in pot with two forks. Dish meat onto plates and spoon juice and onions over top. Serves 6.