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Pot Roast Carbonnade

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Pot Roast Carbonnade 1 Picture

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)

Details

Servings 8
Adapted from kitchenaid.com

Preparation

Step 1

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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