I really wanted to grill some fat burgers, so I bought a nice 2 1/2 lb boneless chuck roast to grind up since it was the same price as ground beef and we all know that fresh ground chuck is perfect for awesome burgers.
Spring in Spokane means the weather did not want to cooperate as it rained all day. I guess it is time to make a nice, fall apart roast with onions and carrots. I applied my famous, spicy coffee rub to both sides of the roast.
I then pulled the roast out of the pan and added a chopped up onion and 4 cloves of garlic, peeled and smashed, to pan and cooked until the onions were just starting to turn brown. Poured in 1 cup of beer and 1 cup of Dr Pepper, about a Tbsp of Worcestershire and a package of Lipton Beefy Onion Soup mix (since I did not have any beef stock around) and brought to a boil. Removed from heat and placed roast in to my braising liquid and covered with a lid. Popped that into a 225 degree oven. After cooking for about an hour I went in and turned the roast over and continued to cook for 2 more hours. I then added some peeled and chopped carrots and put it back in for another hour.
I removed the carrots and placed them in a serving dish. Added about a tablespoon of flour and whisked until smooth. Reducing and thickening the sauce took about ten minutes. Then I added the meat back to the pan to soak up some of that goodness.