This is one of those dishes that is good for all seasons. In the Winter months, I like to serve it over garlic/parmesan mashed potatoes. And in the Summer months, I serve it on sandwich rolls. Just top it with some provolone and stick it under the broiler for a few minutes. Maybe toss some peperoncini on top of the melted cheese ,and you're good to go! Oh, and don't forget to dip your sandwich in the sauce! It's so good, you could drink it! (Don't ask me how I know this...)
To make the garlic/parmesan mashed potatoes: Simply make mashed potatoes the way you usually do. Add a small amount of minced garlic, 1/2 cup of cream, and 1 cup of freshly grated parmesan cheese. And then just stir it all into the mix.
To die for!
beef chuck roast, 2 - 3 Lbs
1 tsp pepper
1 large sweet onion, sliced
1 14.5 oz can petite diced tomatoes, (Italian seasoned), un-drained
2 cups beer
1 tsp salt
4 Tbs molasses
*special equipment: crock pot/slow cooker
Place roast in crock pot. Sprinkle with pepper. Place sliced onion around sides of roast. Pour tomatoes and beer over roast. Cook on low for 8 to 10 hours. *I buy a 3 Lb roast and cook for 10 hours. When meat is very tender, remove from slow cooker. Add salt and molasses to sauce, lightly stir. Slice roast into large pieces,(it should just fall apart), and add back to sauce in slow cooker. Serve over garlic mashed potatoes. Also good on sandwich rolls with some melted provolone.