Ingredients
1 boneless beef chuck roast (2-1/2 to 3 pounds)3 garlic cloves, halved1 tablespoon brown sugar1-1/2 teaspoons kosher salt1/2 teaspoon pepper2 tablespoons olive oil1 large sweet onion, quartered1 can (10-1/2 ounces) condensed beef consomme, undiluted2 tablespoons Worcestershire sauce1 tablespoon stone-ground mustard1 bay leaf3 to 4 drops browning sauce, optional1/2 pound sliced fresh mushrooms1 bottle (12 ounces) light beer or nonalcoholic beer1 teaspoon dried thyme3 tablespoons cornstarch3 tablespoons cold water
Preparation
With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast.
In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm.
Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
