Winging it Pot Roast Stew

Alicia Hoglan

Ingredients

  • Chuck roast
  • 4 T salted butter
  • Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  • 2 medium onions one diced one quartered
  • 1/2 cup Minced Garlic
  • 12 oz can 10 Barrel Profuse Juice or other Beer
  • 12 oz Water
  • Generous Worcestershire
  • 1.5 lbs baby or quartered potatoes
  • Small bag baby carrots

Directions

  • Melt butter in hot pot, add Garlic.
  • Rub roast with rub mix. Brown all sides. Add diced onion until soft.
  • Add beer, water and Worcestershire.
  • Add Quartered Onion and potatoes.
  • Bring to boil. Simmer on low for 3 hours, add carrots.
  • Simmer until all are done and roast falls apart.
  • Shred roast. Add 2T flour and water in a slurry. Stir. Remove from heat.