Beer Braised Pot Roast
"This is no ordinary pot roast. First, it's rubbed with coffee. Then it simmers in dark stout beer and beef stock, yielding a deeply delicious gravy. Small carrots with tops and pearl onions elevate it further...."
INGREDIENTS
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1 pound small carrots with tops, peeled
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1 (3- to 4-lb.) boneless chuck roast, trimmed
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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2 tablespoons instant dark roast coffee
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2 tablespoons olive oil
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3 tablespoons tomato paste
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4 garlic cloves, chopped
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2 (12-oz.) bottles stout beer
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2 tablespoons fresh thyme leaves
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2 (1-oz.) containers home-style concentrated beef stock (from a 4.66-oz. package)
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2 pounds pearl onions
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1 tablespoon balsamic vinegar
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2 tablespoons cornstarch
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Hot cooked grits
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Garnish: fresh thyme sprigs
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