Shiner Bock Braised Beef


  • 6lb. boneless chuck roast
  • 2lb. carrot, diced
  • 2lb. onion, diced
  • 2lb. celery, diced
  • 2lb. mushrooms, chopped
  • 1/2 cup all-purpose flour 
  • 32oz tomato, canned
  • 32oz Shiner Bock beer
  • 48oz beef stock
  • 1oz rosemary, fresh
  • 1oz thyme, fresh
  • 4lb. baby Yukon gold potatoes
  • 3 tbsp Ron's Screamin' Pig Rub
  • 1 tbsp Ben's Heffer Dust


  • Pre-heat recteq to 275℉.
  • Add the carrots, onions, celery, and mushrooms to a large roasting pan.
  • Season the chuck roast liberally with Ron's Kickin' Espresso Joe Rub.
  • Add the seasoned chuck roast to a roasting rack and place over the vegetables.
  • Cook for 3 hours, then place the beef on a cutting board.
  • Increase the temperature to 400℉ and add the flour to the roasted vegetable mixture, stirring well to create a roux.
  • Add the Shiner Bock, tomatoes, and beef stock.
  • Cut the beef in large cubes and add into the braising liquid.
  • Cook for 2 hours, add the Yukon gold potatoes, and continue to simmer for an additional 30 minutes until the beef and potatoes are tender.