Braised Beef Shoulder Roast with Guinness Beer

Ingredients

• 1 roast (725 g) boneless beef shoulder, by Maillard
• Olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 3 large carrots, peeled and cut into large pieces
• 3 russet potatoes, peeled and cut into large pieces
• 880 ml (2 cans) Guinness beer
• 2 bay leaves
• 7 sprigs fresh thyme
• 2 cups beef broth
• Salt and pepper from the mill

Preparation

1. Preheat the oven to 350 F.
2. In a large saucepan over medium-high heat, add a dash of olive oil and brown the roast on all sides, about 10 minutes in total. Season with salt and pepper generously. Add oil as needed. Reserve the meat on a plate.
3. Add onion, garlic, carrots and potatoes then season with salt and pepper. Cook for 12 minutes, stirring.
4. Add beer, bay leaves, thyme and season with salt and pepper. Add the beer and pour enough beef broth to cover the meat. Mix.
5. Cover, bring to a boil and place in the oven. Cook for 3 hours, basting occasionally. Shred the meat and serve with the vegetables and the cooking juices!