Beer-Braised Pot Roast
Andy Anderson !
This recipe takes a bit of time (3 hours); however, since most of that time is spent in the oven, you’ll have plenty of time for other tasks, or for entertaining your guests. Pot roast weathers well in the refrigerator, and as with many recipes can profit from it.
It will keep a week in the old frig, and will be a source for many a good late night snack.
- 3 1/2 lb
- boneless pot roast (chuck or arm)
- 1/4 c
- italian flat-leaf parsley
- 2 c
- mushrooms, white button
- 1 medium
- yellow onion
- 5 medium
- 2 medium
- celery stalks
- 8 medium
- golden potatoes
- 3 clove
- 2 Tbsp
- olive oil, extra virgin
- 1/2 tsp
- red pepper flakes
- 1 pinch
- cayenne pepper
- 3 Tbsp
- tomato paste
- 1/2 c
- all purpose flour
- 24 oz
- dark beer
- 2 c
- beef broth, freshly made
- 2 Tbsp
- dijon mustard
- 2 Tbsp
- worcestershire sauce
- bay leaves
How to Make Beer-Braised Pot Roast
- 1Well, as I pen these words, it's late August, and here I am trying to push the Autumn/Winter season... my favorite part of the year.
As the days grow shorter, and the temperatures begin to drop, I look forward to changing out my kitchen for more hardy fare. I go into the butler's pantry, and pull out all my big pots and pans, and think of filling the house with the warmth and smells of slowly cooked stews and soups.
Autumn and Winter dishes are distinctly different than those made in the warmer months of the year. Not only are they more substantial, but we have a tendency to add more spices, like: Cayenne, and Red Pepper Flakes. Not only do these spices add depth to a dish, they keep us warm and cozy on a cold Winter's night.
In addition, as the days grow shorter, we also have a tendency to turn toward comfort foods, and pot roast is one of my top-ten foods in that category.
This recipe is not as easy as some; however, if you've looked at any of my other recipes, you know that I don't like to take a lot of shortcuts, and I'm not a big fan of cooking from a can. I enjoy spending time in the kitchen... You could say it's where I find my balance.
I also understand that most people can't "live" in the kitchen... we have other things we need to do... Like making a living.
But every once-and-awhile, take a day and spend it in the kitchen making some excellent recipes.
Well, what do you say... Let's get started.
Besides the obvious equipment: plates, knifes and forks, you will need a large Dutch oven, or a large ovenproof pot. It will need to be big enough to hold the roast, and all the other ingredients.
Chef's Note: If your pot does not have a lid, cover the top with aluminum foil before placing in the oven. And, since this is essentially a one-pot dish, the cleanup is kept to a minimum. We like that.
- 5√ Lightly toast the all-purpose flour in the Dutch oven (medium-high heat) until it begins to brown and display a nutty aroma, then place in a bowl, and wipe out the pot (when cool).
- 7√ Remove the skins from the garlic, and slice thinly.
Chef's Note: If you’re not a big garlic fan, you can leave this item out.
- 8√ Have your other ingredients: tomato paste, salt, pepper, broth, beer, etc, close at hand.
- 10Heat oil over medium-high heat in the Dutch oven. Sear roast on both sides (5 minutes per side), and remove from pan.
- 11Reduce heat to medium, and sweat the mushrooms, onions, carrots, and celery, for about 5 minutes.
Then add all the dry seasonings to the pot and stir for an additional 5 minutes.
Add the tomato paste, cook for 2 minutes.
Finally, add the toasted flour, and stir to combine, about 30 seconds.
- 12Add the beer to deglaze the pot., and then add the broth, Dijon, and Worcestershire.
Return the roast to the pot and slowly bring the liquid to a boil.
Chef's Note: With the incorporation of the flour, the liquid should thicken nicely. You can always add a bit of water if you feel its too thick.
Chef's Note: Not everyone does alcohol, so if you want to skip the beer part, you can substitute more beef broth., and add 3 tablespoons of vinegar to help in the braising process. The flavors will not be as deep; however, the results will still be an excellent-tasting Autumn dinner fit for friends and family alike.
- 13Transfer covered dutch oven to lower rack, and braise for 2 hours.
In other words... Stick it in the oven, and leave it alone...
- 14PREPPING THE INGREDIENTS (while roast is in the oven)
√ Chop the remaining 3 carrots into 3” chunks
√ Cut potatoes into quarters (do not peel)
√ Chop the parsley
Chef's Note: Since the roast is happily sitting in the oven, braising away. You have plenty of time for this step.
Chef's Tip: If you're doing this roast for a party, why not have your guests join you in the kitchen to help out. Just make sure they haven't had too much wine, before handing them that kitchen knife.
- 15After 2 hours, turn the roast over, and add the carrots and potato chunks.
Return the covered pot to the oven and continue to braise for approximately 45 minutes to an hour, or until the roast, and veggies are fork tender.
- 16Remove roast from pan, cover, and set aside (keep warm).
- 17Return dutch oven to stove, slowly bring the sauce back to a simmer, and skim off excess fat.
As a final step, add the chopped parsley.
- 18Cut some generous slices from the roast, and then place a nice thick piece on a plate, along with some carrots and potatoes, and spoon some of the sauce over all.
This recipe doesn’t need a side dish, unless you want to add a small salad.
Chef's Note: When slicing the roast, always cut against the grain.
- 19Keeping it Casual
You can keep it casual, and skip the individual plating altogether. Get three large serving bowls; place the beef slices in one, the carrots and potatoes in the other, and the sauce in the third. Then pile up a stack of plates, silverware, and napkins, and have at it.
Don’t forget a nice loaf of French bread. If causal, leave the bread intact and let your guests tear off a piece or two.
- 20We Eat First With Our Eyes
This is a great Autumn/Winter dinner for family and good friends (and one of my top ten comfort foods). Making an elaborate presentation would only take away from the casual nature of beer-braised pot roast.
Dictates call for a red wine, likely a merlot; however, since I’m not a red wine fan, I see no problem in offering a nice chardonnay.