Pot Roast Cooked In Beer So Tender It Falls Apart Recipes

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

Steps:

• Bring the beef to room temperature before you handle it.
• Mix flour, salt and pepper and coat the beef all over.
• Preheat the oven to 275-300 F (depending on your oven's calibration).
• Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
• Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
• Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
• Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
• Reserve the juices to use in gravy (optional) and break up the roast before serving.

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART

Steps:

• In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
• Season with salt and pepper.
• Add 1 can beer.
• And pour the other can for yourself!
• Add rest of ingredients except butter and flour.
• Put pot with cover into 325 degree oven for 3 hours.
• Melt butter in micro and flour.
• Remove roast and vegies from pan.
• Add some drippings to butter then add back to pan.
• Cook 5 minutes till nice and thick.
• Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!