- 2 1/2 - 3lb chuck roast (preferably free range, grass fed/finished)
- 1/4 c flour
- 1 Tbs kosher salt
- 1 tsp freshly ground black pepper
- 1-2 Tbs olive oil
- 2 Tbs prepared horseradish
- several fresh sprigs thyme and rosemary (don't be shy)
- 2 bay leaves
- few good pinches caraway seeds (optional)
- 5-6 cloves garlic
- 5-6 large red potatoes, halved
- 1 onion, cut into 8 wedges
- 1 cup dark beer (a good stout is very nice)
- Salt and freshly ground black pepper to taste
In a shallow bowl, mix flour, salt and pepper. Dredge the chuck roast in the flour mixture, using your hands to pat in all the flour mixture. Carefully place the roast in the pan (it may splatter) and cook about 5 minutes on each side or until deeply browned.
Transfer the roast to a 5-6 quart slow cooker. Turn the heat on the skillet or dutch oven off. Pour the beer into the pan and scrape all the little blackened bits from the bottom. Set aside.
Spread the prepared horseradish on the roast.
Toss in the onion, garlic, thyme, rosemary, bay leaves, caraway (if using) and potatoes. Pour the beer (with all the flavor bits from the bottom of the pan) over everything. Sprinkle with salt and pepper.
Cover and cook on low 8 - 9 hours or on high 5 - 6 hours. When the meat is extremely tender and falls apart, it's done.
When ready to serve, remove the roast to a serving platter and keep warm. Using a slotted spoon, transfer the potatoes, onions, garlic, and herbs (if herbs still have the stems, pluck those out, and discard the bay leaves), to a large bowl and mash with a fork or hand masher.
Serve with an ice cold beer and enjoy.
