What's for dinner?

Tonight we are eating out with friends, but last night we had something D.I.V.I.N.E.  I was checking out one of my fave blogs (The Pioneer Woman) and ran across this recipe in her cooking section:  Beer-braised Beef with Onions.  Ree makes hers in a Dutch oven and bakes it.  I rather like crockpot cooking, so I did all my browning in a large cast iron skillet, then dumped everything in the crockpot and let it do its magic while I was away for the afternoon.  And no, I didn't take any photos, since I was in a hurry, but check out Ree's link above and see her mouth-watering photos.

Here is the recipe, if you want to just take my word that this is good:

Prep time: 5 minutes
Difficulty:  easy

Cook time: 3 hrs in oven (crockpot: 5-6 hrs on High)
Servings: 6

Ingredients:

1 whole Chuck Roast, 2 ½ To 5 Pounds

Salt And Pepper To Taste (be Generous!)

3 Tablespoons Olive Oil

4 whole Onions, Peeled And Sliced Thick

5 cloves Garlic Chopped

2 cans Beer

1 teaspoon Ground Thyme

½ teaspoon Rosemary Leaves

Preparation Instructions:

Preheat oven to 275 degrees.

Heat oil in a large Dutch oven over high heat.

Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.

Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, push to submerge, and place lid on pot.

Cook in oven for 2 ½ to 3 hours, or until meat is fork tender and falling apart.

Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.

Serve with very crusty bread to sop up the juice.

~~Dick gave this two thumbs up.  This recipe is definitely a KEEPER.  Plus, it was a cook once, eat twice meal.  Yeah, baby!  That's the way I like it.