Beer Braised Pot Roast

Beer Braised Pot Roast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound small carrots with tops/peeled

  • 1

    (3-4 lb) boneless chuck roast - trimmed

  • 2

    teaspoons kosher salt

  • 1

    tsp. freshly ground black pepper

  • 2

    tbls. instant dark roast coffee

  • 2

    tbls. olive oil

  • 3

    tbls. tomato paste

  • 4

    garlic cloves chopped

  • 2

    - 12-oz bottles stout beer

  • 2

    tbls. thyme leaves

  • 2

    pounds pearl onions

  • 2

    1-oz container home-style concentrated beef stock

  • 1

    tbls. balsamic vinegar

  • 2

    tbls. cornstarch

Directions

cut tops from carrots - leaving 1 inch of greenery on each. Sprinkle roast with salt and pepper. Rub coffee over roast and let stand at room temp. for 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3-5 minutes on each side or until brown. Reserve drippings in skillet. Place roast in a 6-sq. slow cooker. Add tomato paste and garlic to hot dipping and saute 1 minute. Slowly add beer - whisking constantly. Stir in thyme and concentrated beef stock - bring to a boil. Boil - stirring constantly 8 minutes or until mixture reduces to about 3 cups. Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on low 8-10 hours or until roast is fork tender. Skim fat from cooking liquid - transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 tbls. water in a small bowl until smooth; add to mixture in pan - stirring until blended Bring mixture to a bowl and boil - whisking often - 1 minute or until sauce reaches desired thickness. Serve sauce with roast/vegetables.


Nutrition

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