pot roast carbonade

pot roast carbonade

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  • Prep Time


  • Total Time


  • Servings



  • ½

    lb slab bacon, cut into large lardsons

  • 2

    medium onions, sliced

  • kosher salt and freshly ground pepper

  • 1

    tbsp evoo

  • 2⅔

    lbs beef chuck , cut into large cubes

  • 5

    carrots, peeled and cut into large chunks

  • generous tbsp of flour

  • 12

    ounces of bweer, light or dark

  • 6


  • 1

    tbsp dried thyme

  • 1

    cup beef stock


preheat oven to 325 in a large dutch oven over mediu low heat, add the bacon and cook until it renders the fat and becomes almost crispy. remove it with a slotted spoon to a plate. add the onion and season with salt and pepper to taste and cook untl they are deep in color and caramelized, about 30 minutes. remove the onions to a plate, leaaving as much fat in the pot as possible. add the evoo and mix with bacon fat. raise heat to high. season the beef liberally with salt and pepper and sear in batches, until nicely browned on both sides. once the meat is browned,add the first batch of meat back to the pan along with onion, bacon and bacon. sprinkle with flour and stir. cook for 1 minute before deglazing the pan with beer. add the remaining ingredients and bring mixture to a simmerl cover the pot and put into oven to braise until the beef is tender, about 2 hours. remove the pot from the oven and transfer roast to a serving dish


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