Rustic Muskegon-Style Beer-Braised Beef Sandwich

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Slow-braised beef simmered in local craft beer, served on toasted rustic bread with caramelized onions. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck roast, local craft beer, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch chunks beef chuck roast
• 12 oz local craft beer
• 2 medium, sliced yellow onion
• 4, minced garlic cloves
• 1 cup beef broth
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 rustic sandwich rolls
• 4 provolone cheese slices

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck roast chunks with 1 1/2 tsp salt and 1 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
2. Step 2: Add 1 tbsp olive oil to the pot and sauté 2 sliced medium yellow onions for 8-10 minutes until golden and caramelized. Add 4 minced garlic cloves and cook for 1 more minute until fragrant.
3. Step 3: Return the beef to the pot and pour in 12 oz local craft beer and 1 cup beef broth. Stir in 1 tsp dried thyme, scraping any browned bits from the bottom.
4. Step 4: Bring liquid to a simmer, then cover and reduce heat to low. Braise beef gently for 2 to 2 1/2 hours until fork-tender.
5. Step 5: Preheat oven to 375°F. Slice 4 rustic sandwich rolls and layer the braised beef and 1 slice provolone cheese in each. Wrap sandwiches in foil and bake for 10 minutes until cheese melts and bread is warmed through.