Beer Braised Chuck Roast

Pat the chuck roast dry, coat with extra virgin olive oil and season generously on all sides with salt, pepper, and garlic powder.

Heat a large skillet or Dutch oven over medium heat and add a spoonful of ghee; once melted, sear the chuck roast for a few minutes on each side until a deep brown crust forms.

Remove the roast, then add the thinly sliced yellow onion and minced garlic to the pan; sauté for a few minutes until softened, then pour in the beer, soy sauce, and honey, stirring to combine.

Return the chuck roast to the pan, cover with a lid, and braise in a preheated oven at 325°F for 2 to 2.5 hours, or until the meat is tender.

Remove the roast, add the baby gold potatoes to the pan, cover again, and continue baking for an additional 1 to 1.5 hours, or until the potatoes are fork‑tender and the meat is easily shredded.

Take the pan out of the oven, let the roast rest for a few minutes, then shred the meat with two forks.

While the meat rests, steam the green beans until fork‑tender, then toss them with butter and season with salt, pepper, and garlic powder to taste.

Plate the shredded beef alongside the potatoes and green beans, garnish with chopped parsley, and serve.