Beer-Braised Pot Roast
Patricia
Get good beer because you can really taste it. (So none of that cheap-o Bud Light.)
ingredients
- 5 slices bacon, diced
- 1 (4 to 4 1/2 pounds) beef chuck roast
- salt and pepper
- 1 pound thinly sliced onions (about 4 cups)
- 8 ounces mushrooms, stems trimmed and quartered
- garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 bay leaf
- 1 (12-oz) beer
- 1 cup beef stock
- 3 cups peeled, seeded, and diced tomatoes in their juices
- 4 larger carrots, peeled and cut into sticks
- 1/4 pound parsnips, peeled and cut into sticks
- 1/2 pound turnips, peeled and cut into wedges
directions
- 1
Preheat oven to 325 degrees F.
- 2
Heat a large Dutch oven or roasting pan over medium heat. Ad bacon and cook until brown (about 7-8 minutes). Remove and drain. Leave pot on the heat.
- 3
Season roast on all sides with salt and pepper. Add the roast to the bacon fat and sear on all sides until browned (8-10 minutes). Remove roast and set aside. Ad the onions and cook until wilted. Add mushrooms until soft. Add garlic, thyme, and bay leaf and stir. Add beer, beef stock, tomatoes and their juices, and the roast and bring to simmer.
- 4
Cover pot tightly and put in oven to cook for 1 1/2 hours.
- 5
Remove roast from oven and add carrots, parsnips and turnips. Turn the meat, basting with the juices. Cover tightly and return to over. Bake until the meat shreds and veggies are tender, about 1 1/2 to 2 hours, depending on how big your meat is.
- 6
Remove from and remove roast from pan to let it rest until cool enough to handle.
notes
I often skip the parsnips and turnips, partially because I don't really know what they look like.
Source: Patricia
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