Yield: 6 servings

Ingredients:

4 lbs. boneless beef chuck roast
2 tsp. salt
3/4 tsp. black pepper
2 tsp. vegetable oil
2 lbs. onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tsp. chopped fresh thyme (or 1/4 tsp. dried, crumbled thyme)
1 tsp. chopped fresh rosemary (or 1/4 tsp. dried, crumbled rosemary)
12 oz. stout
1 cup water

Instructions:

1. Put oven rack in middle position. Preheat oven to 325F.
   
2. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
   
3. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot — not smoking — and brown beef on all sides, about 15 minutes total.
   
4. Transfer beef to a plate.
   
5. Add onions to pot and sauté, stirring, until pale golden, about 10 minutes.
   
6. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes.
   
7. Add stout and water, bring to a boil, return beef to pot and cover.
   
8. Braise in oven, turning after one hour until beef is tender — three to three and a half hours total.
   
9. Let stand uncovered in onion sauce about 30 minutes before serving.