Beer-Braised Pot Roast

Beer-Braised Pot Roast
Adapted from southernliving.com
Beer-Braised Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from southernliving.com

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

Directions

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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