3 Tbsp all-purpose flour
1 1/2 Tbsp canola oil
1(1-pound) boneless chuck roast, trimmed
1 tsp salt, divided
1/2 tsp black pepper
1 cup beef broth
4 garlic cloves, crushed
1(12-ounce) dark beer
3 carrots, peeled & cut diagonally into 1/2 inch-thick slices
9 ounces small turnips, peeled and cut into wedges
1 medium onion, peeled & cut into wedges
1. Preheat oven to 300
2. Place flour in shallow dish. Heat oil in Dutch oven over medium heat. Sprinkle beef evenly on all sides with 1/2 tsp. salt & pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth & next 3 ingredients, scraping pan to remove browned bits; bring to a boil. Cover and bake at 300 for 1 1/2 hours.
Going into the oven!
Add carrots; cover and cook 25 minutes.
Add remaining 1/2 tsp salt, turnips, and onion; cover and cook an additional 1 hour.
3. Remove beef & vegetables from pan; discard bay leaf. Cover beef mixture. Let cooking liquid stand for 10 minutes. Place a zip-lock plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain Cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve with beef and vegetables.
Finished product! Yum!