Pot Roast Carbonnade

Photo by Helen (#1) C.
Adapted from kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servomgs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from kitchenaid.com

Ingredients

  • 6

    thick slices applewood-smoked bacon (about 6 ounces), cut into 2-inch pieces

  • 2

    tablespoons all-purpose flour

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    beef chuck arm pot roast (about 3 pounds bone-in), cut into pieces to fit if necessary

  • 2

    large onions (about 11⁄2 pounds), thinly sliced

  • 1 1/2

    tablespoons packed brown sugar

  • 1 3/4

    cups beef broth

  • 1

    bottle (12 ounces) light-colored beer

  • 1 1/2

    teaspoons dried thyme

  • 2

    bay leaves

  • Hot cooked red potatoes and carrots (optional)

Directions

1 Preheat KitchenAid® Multi-Cooker to Sauté setting. Add bacon; cook about 10 minutes or until crisp. Remove bacon to paper towellined plate with slotted spoon, reserving drippings in Multi-Cooker. Crumble bacon; set aside. 2 Combine flour, salt and pepper in small bowl; spread on large plate or sheet of waxed paper. Roll roast in flour mixture to coat well. Brown roast in drippings in Multi-Cooker on Sauté setting about 4 to 5 minutes per side. Transfer to plate. 3 Add onions to Multi-Cooker; cover and cook 10 minutes, stirring once. Uncover; sprinkle with brown sugar. Cook about 5 minutes or until golden brown, stirring frequently. 4 Add broth, beer, thyme and bay leaves to Multi-Cooker; cover and bring to a boil. Return roast with any accumulated juices to Multi-Cooker. Reduce heat to Slow Cooker Low setting. Cover and cook about 3 hours or until roast is fork-tender. 5 Transfer roast to cutting board; tent with foil. Remove and discard bay leaves from Multi-Cooker. Skim fat from juices with large spoon. Place half of juice mixture in food processor; process until smooth. Repeat with remaining juice mixture; return mixture to Multi-Cooker. Stir reserved bacon into sauce; cook on Boil/Steam setting until heated through. 6 Discard bone from roast; carve roast into ¼-inch-thick slices. Spoon sauce over roast. Serve with potatoes and carrots, if desired. Makes 8 servings

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