Ingredients

Scale

Chuck roast slice (mine was about 2 lbs)

For the spice rub:

1.5 tbsp. Sweet paprika

1/2 tbsp. Smoked paprika

2 tsp. Salt

1 tsp. Black pepper

2 tsp. Chicken consume (I used vegan chickenless spice one from bowl & basket)

1 tsp. Onion powder

1 tsp. Cumin

1 tbsp. Dried parsley

2 tbsp. Minced garlic (I use @kosher_taste)

12 oz beer (I used hineiken)

1 large white onion, sliced

2 cups sliced mushrooms (I used beech mushrooms 3 packages)

1 tsp. Kosher Salt

1 tsp. Pepper

1 tbsp. Dried parsley

2 tbsp. Tomato paste

3-4 tbsp. Maple syrup

1/2 cup hot water or broth

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Instructions

Rub your Chuck roast on both sides with the spice rub. Then rub in the garlic on both sides of the Chuck roast.

Heat your large cast iron pan with bout 3-4 tbsp oil and pan sear your Chuck roast on both sides for about 7-8 minutes on each side.

Remove and set aside.

In the same pan, deglaze all the good meat bits with the beer. Mix well .

Then add in the sliced onions and mushrooms and mix well. Let cook for a minute or two in the beer and then add the spices, tomato paste and maple syrup and mix well.

Add the roast back in to the pan

You can add the hot water now or after the meat has cooked for 90 minutes.

Cover and cook on 375F for 90 minutes

Then uncover, flip the roast and cover again and cook for another hour.

Remove roast from oven and let sit for 10 minutes before digging in.

Author: Sarah Lasry