GUINNESS BRAISED POT ROAST

Steps:

• Heat a large Dutch oven and add a tablespoon of olive oil.
• If you have a big piece of meat, cut it in half or in quarters.
• On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
• Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
• Once the onions are near translucent, pour both bottles of Guinness over the meat.
• Add the thyme and other spices and stir.
• Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
• Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
• The sauce should thicken a bit as it continues to cook over the next few minutes.
• Season the gravy with salt and pepper to your liking.
• Serve with mashed potatoes and veggies for true comfort food!