- 4 lbs. chuck steak, boneless
- 6 Tbsp. olive oil
- 1 bottle beer
For Pulled Pot Roast
- 2 cups onion chopped
- 1 Tbsp garlic clove, finely chopped
- 2 cups carrots peeled and diced
- 1 cup celery, diced
- 1 Tbsp Italian seasoning (or fresh rosemary and thyme)
- 2 Tbsp tomato paste
- 2 cup chicken stock, bouillon or broth
- 1/4 cup flour
- 1 cup water
- salt and pepper
For Onion Rings
- 1 large sweet onion, peeled and cut into thin rings
- 1/2 cup Franks Red hot sauce, or your favorite hot sauce
- 1 1/2 cup flour
- oil for frying
- Preheat a large Dutch oven style pot or pan over medium high heat for 5 minutes. Place 4 Tbsp. of olive oil in pan for 30 seconds.
- Season beef thoroughly with salt and pepper.
- Place meat in pan and sear it on high heat until very crispy and brown on both cut sides. Remove from pot and set aside.
- Add 2 Tbsp. of olive oil and reduce heat to medium and place onions, celery and carrots in pan and cook until translucent. Season lightly with salt and pepper.
- Add Italian seasonings (or three stems of thyme and one stem of rosemary ), and tomato paste to pan. Cook until tomato paste as turned a reddish brown and bits are sticking to the bottom of the pan, Keep stirring with a wooden spoon and scraping bottom of the pan occasionally.
- Add beef back into pan. Add beer and stock. Bring pan to a boil and reduce to simmer. Cover and place in a 325 degree oven for 4 hours. Remove from oven and let the pan rest with the cover on for 30 minutes.
- Remove meat from pan and take 2 forks and pull the meat apart into small stringy sections. Remove any excess fat. Place meat back in the pan and stir with the juices. If juice has evaporated too much, add some water and stir to rehyrate the sauce.
- Cut Hawaiian Rolls in half and top with a good portion of beef and crispy onion rings.
- Crispy Onion Rings
- Seperate onion rings and place in a large bowl.
- Toss rings thoroughly with hot sauce. Let them marinade for 30 minutes.
- Place flour in another large bowl. In batches, Drop several rings in the flour and toss to coat.
- Preheat your frying oil in a deep pan filled only 1/3 full.
- Carefully drop onions in oil in batches into the oil. Fry until golden brown. Remove to a paper towel lined plate. Season immediately with light salt.