1 lb boneless beef chuck pot roast
2 Tbsp olive oil
1 large onion - chopped
3 cloves garlic - minced
2-14.5oz. cans reduced sodium beef broth
1 12oz. bottle dark beer (such as stout, porter or lager)
1 1/2 tsp dried oregano - crushed
1/2 tsp allspice
1 tsp kosher salt
2 bay leaves
1 large sweet potato - peeled and cut into 1“ pieces
2 medium parships - peeled and cut into chunks
3 medium carrots - peeled and cut into chunks
1 large tart apple - peeled and cut into chunks
1 15oz. can butter beans - rinsed and drained
1 4oz. can diced green chilies
1 corn bread muffins (optional)
Trim fat from meat, cut into 1” pieces and brown in the olive oil in large pot. Turn to brown evenly. Add onions and garlic half way through. Cook until meat browned and onions soft.
Add beef broth, beer, oregano, allspice, salt and bay leaves. Bring to boil, reduce heat, and simmer covered for 60 min. or until meat is tender.
Stir in sweet potato, parsnips, carrots, apple , beans, and green chilies. Return to boiling, reduce heat and simmer until vegetables are tender, about 25 min.
Remove bays leaves and serve with corn bread if desired.