Pot Roast with carrots,onions and mushrooms

Standard

3 lb boneless chuck steak
4 large carrots chopped
2 medium onions chopped
1 shallot chopped
1/2 lb mushrooms sliced
6 oz can tomato paste
1 bottle good beer (pilsner or lager)
1 cup chicken broth
2 tsb dried thyme
Oil

Preheat oven to 350
In a oven safe dutch oven heat a thin film of oil
add the chuck steak and let brown 8 minutes without disturbing
flip and brown other side 8 minutes more
remove from pot and set aside
In the dutch oven add the carrots,onions,shallots and mushrooms. Saute over high heat 5 minutes or until the onions are soft.
add the beer,chicken broth,thyme and tomato paste
Bring to a boil
add the browned chuck steak back into the pot.
cover and cook in a 350 oven 2 hours or until the meat is almost falling apart,flipping midway during the cooking time.
remove the meat from the dutch oven and let rest 10 minutes before cutting into slices.
while the meat is resting skim the excess fat off the vegtables and gravy with a spoon.
serve with the vegetables and gravy spooned over the meat

Serves 4

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