Beer Braised Pot Roast
Ingredients:
3-5 lb Roast (I prefer prime rib roasts)
12 oz can/bottle of beer (I like using Sam Adams)
1 - 32 oz Container Beef Broth
1 Tbsp Tomato Paste
1 Tbsp Brown Sugar
1/4 Cup Flour
1 Medium Onion, Medium Diced
4-6 Garlic Cloves, Diced
Bag of Mini Potatoes
Bag of Baby Carrots
16 oz Mushrooms, Medium Diced
10-12 oz Cherry Tomatoes
Salt and Pepper to Taste
Extra Virgin Olive Oil
Fresh Herbs - I like cutting fresh sprigs of rosemary from my garden
Tips!
You can make this with really any vegetable of your choosing. Sometimes I like to use sweet potatoes instead of the baby potatoes, and I often omit the carrots. I’ve even thrown beets in for a change!
I generally like using the baby potatoes since they don’t need to be cut, which not only saves prep time, but they also stay solid while cooking instead of turning into mush like cut potatoes.
If using potatoes that need to be cut, don’t put them in until about 40 minutes left of cook time so they don’t get too mushy.
Instructions
Preheat the oven to 330 degrees.
Remove roast from refrigerator and allow to warm to room temperature for 20-25 minutes. This is a great time to get the vegetable chopping done.
Mix together the flour and salt and pepper
Pat the roast dry with paper towels then sprinkle with flour mixture until fully coated. You may need to add some extra if you have a large roast.
Heat a large dutch oven over medium heat (a regular pot with a lid can be used as well, just make sure it’s big enough to fit the roast and ingredients).
Add the roast and cook for about 2 minutes per side until browned, remove from pot.
Add the onions to the pot, if it looks dry add a drizzle of olive oil, cook stirring frequently scraping up the fond for 5 minutes until softened.
Add the garlic and cook stirring constantly for 1 minute.
Add the tomato paste, cook stirring constantly for 1 minute.
Add the beer and the brown sugar and stir to combine.
Return the roast to the pot and add the mushrooms, carrots and tomatoes.
Pour in the beef broth until about 1/2-2/3 of the roast is under liquid.
Top with fresh herbs, place lid on dutch oven and cook in the oven for 2-3 hours depending on the size of the roast. Check the liquid every hour or so, if it looks low add additional broth.
After 2-3 hours remove from oven and add the potatoes. Return to the oven for another 1 hour.
Once fully cooked remove from oven and let rest for 30 minutes.
Serve either on its own or with a carb of your choosing. I like having a side of freshly baked sourdough bread.
