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Beer-Braised Pot Roast

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Ingredients

  • 1 lb small carrots with tops, peeled
  • 1 (3- to 4-lb) boneless chuck roast, trimmed
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbs instant dark roast coffee
  • 2 tbs olive oil
  • 3 tbs tomato paste
  • 4 garlic cloves, chopped
  • 2 (12 oz) bottles tout beer
  • 2 tbs fresh thyme leaves
  • 2 (1 oz) containers home-style concentrated beef stock (from a 4.66 oz pkg)
  • 2 lb pearl onions
  • 1 tbs balsamic vinegar
  • 2 tbs cornstarch
  • garnish: fresh thyme sprigs

Details

Servings 8
Adapted from southernliving.com

Preparation

Step 1

1. Cut tops from carrots, leaving 1 inch of greener on each. Sprinkle roast with salt and pepper. Rub coffee over roast, and let stand at room temperature 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, reserving drippings in skillet. Place roast in a 6-qt slow cooker.

2. Add tomato past and garlic to hot drippings, and saute 1 minutes. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.

3. Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on Low 8 to 10 hours or until roast is fork-tender. Transfer roast to a serving platter, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast.

4. Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 tbs water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits.

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