Description
This Beer Braised Pot Roast is so easy, and a big time crowd pleaser. Tender beef roast, rustic veggies, and a delicious gravy. What more could you want?
Ingredients
Scale
- 2–3 lb Beef Roast – Chuck or Round
- 5 Carrots, Cut into 1 inch pieces, washed, skins on
- 1 White Onion, cut into 1/4 chunks
- 2–3 cups Beef Stock
- 1 cup Lakewood Temptress Imperial Milk Stout (or similar beer)
- 1/4 Cup Worcestershire
- 1 Tbsp Soy Sauce
- 2 Tbsp Tomato Paste
- 2 Tsp Ancho Chili Powder
- 1 Tsp Smoked Paprika
- 1/2 Tsp Red Chili Flakes
- 2 Sprigs Fresh Rosemary
- 3 Sprigs Fresh Thyme
- 3 Cloves Garlic
- Corse Salt
- Fresh Cracked Black Pepper
- 3 Tbsp Olive Oil
- 1 Tbsp All Purpose Flour
- 1 Tbsp Unsalted Butter
Instructions
- Preheat Oven to 275
- Set a dutch oven over medium high heat
- Season Beef Roast LIBERALLY with corse salt and fresh cracked black pepper
- Drizzle 1 tbsp olive oil into hot dutch oven, and sear beef on all sides for 1-2 minutes per side. You’re not looking to cook through, just get a nice browned crust. Remove Roast and set aside.
- Drizzle another 1/5 tbsp olive oil in dutch oven, and sear carrots for about 3-4 minutes tossing occasionally. Once browned, remove and set aside.
- Drizzle remaining olive oil in dutch oven and sear onions for about 5 minutes, stirring occasionally. Remove, and set aside.
- Deglaze dutch oven by pouring in beer, and scraping off the browned bits with a wooden spoon. Add tomato paste, soy sauce, Worcestershire, chili flakes, smoked paprika, garlic, chili powder and stir together until well incorporated.
- Place your roast back in the dutch oven, and pour in enough beef stock to bring the liquid about 3/4 of the way up the roast. Tuck rosemary and thyme on either side of the roast in the liquid, and add carrots and onions.
- Cover, and roast in the oven until the beef is fork tender. For a 3 lb roast, allow at least 3-4 hours. Some take longer, than others, so keep an eye on yours. Good things take time, so if it’s not easy to break apart after 3 hours, keep cooking until it becomes tender.
- Once the roast is done cooking. Remove the beef, onions, carrots, and herb stems. Mix together flour and butter to form a paste, adding water if needed to get rid of chunks. Add the flour paste to the braising liquid over medium heat, stirring to incorporate. Simmer for 5-10 minutes until a nice gravy forms, with a consistency that coats the back of a spoon.
- Using two forks, break apart the roast into large chunks, and add back to the pot with the gravy, along with the carrots and onions, and toss to coat.
- Serve over mashed potatoes, or polenta and enjoy!
Notes
- Every roast is different, and takes it’s own amount of time to break down and become tender. Make sure to allow enough time for yours to properly cook.
- When you sear your beef and vegetables, the pot will smoke a good amount, so turn on your vent fan, or open some windows. Trust me, it’s worth it!
- Prep Time: 00:10
- Cook Time: 04:00
- Category: Main
- Method: Braised
- Cuisine: American