Where’s the Beef? Right Here.

Recipe: Beer Braised Beef with Onions

 We decided to invite the entire crew over for a Sunday dinner to celebrate Labor Day last weekend. That wouldn’t normally be big news, but some of us were celebrating the Labor part of Labor Day a little more earnestly than others.

 Allow me to introduce Augustus Tolar Huckelberry, my newest grandson, born August 17. As is the norm in the Huckelberry family, he’s a big dude. At 9lbs., 6oz. and 21 inches, he’s starting out bigger than Colby was, which is kind of scary.

 Adding Gus to the mix means that “invite the entire crew” includes 18 people. Admittedly Gus, Henry, and Colby (the three “littlest” grandsons) don’t eat all that much (yet), but the other 15 can pack it away pretty well. Kathleen found a recipe on a great website, The Pioneer Woman, that looked easy and sounded delicious. With the crowd we had coming, I decided to double it up and make it twice.

 That was key because the largest chuck roast I could find was less than four pounds and I knew this group would blow through 4 pounds of beef without even breaking a sweat. So, I made one batch on Saturday and another on Sunday and just combined them when serving. This turned out even better than I expected. We served it with mashed potatoes and bread, along with some salad and other side dishes (grilled corn). I also supplied a relish made from my delicious pickled jalapenos, which added some kick to the beef.

 After the group finished devouring the food, this was pretty much all anyone was in the mood to do. Yeah, I think is was well received.

 Rating: 5 out of 5 ice cold beers. Serve this with a crusty bread to sop up all the gravy/juices and plan some post-meal naptime.

Beer Braised Beef with Onions

By JT Published: September 11, 2012

  • Yield: a lot (8 Servings)
  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • Ready In: 3 hrs 50 mins

Feeds an army for pennies (per soldier).



  1. Rinse the chuck roast and pat dry. Season with salt and pepper liberally. Heat oil in a dutch oven over medium high heat. Sear chuck roast on both sides, 2-3 minutes. Get a good, hard sear on both sides. Remove the meat to a plate to rest.
  2. Lower heat in the dutch oven to medium. Add the onions and garlic and cook, stirring frequently for 30 seconds to a minute. Add spices and beer and 1 tsp salt. Deglaze the pot, stirring frequently, then add the reserved beef. Move things around so the beef is at the bottom.
  3. Cover the pot and cook the beef in a 275 degree oven for 3+ hours, until the beef is fall-apart tender.
  4. Remove the beef to a large plate and use two forks to shred the meat. Return the shredded meat to the pot and serve immediately, or refrigerate meat, juices and onions for later reheating.
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