Beer Braised Beef Roast
1 (2 - 2 1/2 pound) beef chuck roast
1 tablespoon olive oil
1 onion, quartered
1/2 pound baby carrots
3/4 pound small red potatoes
2 - 3 celery stalks, cut in pieces
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 (12 ounce) can beer
Preheat oven to 300 degrees F. Prepare a braiser by lightly spraying with cooking spray, set aside.
Sprinkle roast on both sides with salt and pepper. Heat olive oil in a large skillet, sear roast on both sides. Place onion, carrots, potatoes, celery, and garlic in bottom of prepared braiser. Add Worcestershire sauce and beer. Place seared roast over vegetables. Cover and cook for about 2 1/2 hours or until roast is tender. Place roast on a serving platter, use a slotted spoon to scoop out vegetables.
Assemble vegetables in the bottom of the braiser, then add the liquid ingredients.
Place the browned roast over the vegetables. Cover and cook for about 2 1/2 hours.