Beer And Rump Pot Roast Recipes

BEER AND ONION POT ROAST

Beer and Onion Pot Roast image

A beef roast is slowly braised in a beer and onion sauce and then served with cheesy toasts and sprinkled with crispy bacon.

Provided by Food Network Kitchen

Time 3h50m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
4 pounds boneless chuck roast
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
3 medium onions, chopped
5 garlic cloves, sliced
2 bay leaves
2 tablespoons all-purpose flour
One 12-ounce bottle amber ale
2 cups low-sodium beef broth
Fresh flat-leaf parsley, for garnish
[For Serving:] Gruyere or Swiss cheese toasts

Steps:

Preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. Sprinkle the roast generously with salt and pepper. Sear the beef in the hot oil until browned on all sides, about 8 minutes. Transfer to a plate.
Add the bacon to the pot and cook, stirring, until crispy. Set aside for garnish. Add the onion, garlic and bay leaves to the bacon drippings and cook until slightly browned, about 10 minutes. Stir in flour and cook for 2 minutes. Slowly pour in the beer stir until thickened. Stir in the beef broth.
Return the browned beef to the Dutch oven. Bring to a simmer, cover, transfer to the oven, and braise, flipping halfway through the cooking time, until the meat is fork tender and easy to pull apart, about 3 1/2 hours. Skim off and discard the fat from the top of the sauce before serving. Discard the bay leaves. Slice the post roast and serve with the sauce and cheese toasts. Sprinkle with bacon and parsley.

BEER AND RUMP POT ROAST

Beer and Rump Pot Roast image

Based on an idea from the St. Vincent's Rocks, Clifton, England

Provided by Food Network

Categories main-dish

Time 3h20m

Number Of Ingredients 18

Ingredients

3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry
Freshly ground salt
Freshly ground black pepper
2 tablespoons flour
1/3 cup plus 2 tablespoons clarified butter
1 medium onion, thinly sliced
4 bacon slices, cut into 1/2-inch pieces
1 tablespoon brown sugar
16 ounces. water
16 ounces bitter beer, flat
2 tablespoons white wine vinegar
1 bay leaf
3 cloves
1 lemon, juiced
pinch cayenne
2 teaspoons arrowroot
12 oysters, shucked
1 cup mushrooms, thinly sliced

Steps:

Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.
In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.
Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.
Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.

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