Beer Braised Pot Roast
By lsurdin
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
Details
Preparation
Step 1
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.
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