Beer-Can Pot Roast

From GQ Magazine

Ingredients:

3 lbs beef chuck, in chunks
Salt and pepper
Olive oil
Beer
Carrots and onions, chopped
Parsley (3 sprigs)

Preparation:

Generously season the beef with salt and pepper.

Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides until it is evenly brown and crispy. Remove and place on a plate, uncovered.

Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots--it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for a bout 45 minutes, till well carmelized.

Preheat the oven to 350 degrees.

Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about halfway up the sides of the meat. You may need more than one can.

Cover, place in the oven, and cook for two to three hours, until the meat is meltingly tender.

Remove the meat, place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify flavors.

To serve, keep the meat in chunks or shred it, and place on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root. Devour.