TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)
How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
POT ROAST IN BEER
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.
Provided by CHRISTYJ
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
- Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
- Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
- Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g
BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA
Make and share this Beer-Braised Pot Roast and Vegetables With Polenta recipe from Food.com.
Provided by Warren B.
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
- Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
- Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
- Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
- Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
- To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Nutrition Facts : Calories 439.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 153.1, Sodium 828.5, Carbohydrate 19.8, Fiber 4.5, Sugar 8.3, Protein 52.1
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
SLOW-COOKER EASY POT ROAST
You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
- Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
- In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g
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