Beer Braised Pot Roast
5 slices bacon, diced
1 (4 -4 1/2 lb) boneless beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb yellow onions, thinly sliced ( about 4 cups)
8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
3-4 carrots cut into 1” pieces
2 stalks celery cut into 1” pieces
1 tablespoon garlic, minced
1 teaspoon fresh thyme leaves, chopped
1 bay leaf
1 (12 ounce) stout style beer
2 cups beef stock or low sodium beef broth
Heat a large pan over medium heat.
Add bacon and cook until bacon is brown and fat is rendered, 7 to 8 minutes approx.
Remove bacon with a slotted spoon and set aside to drain on a paper towel-lined plate & set aside. Leave the pan on the heat.
Season the roast on all sides with the salt and pepper.
Add the roast to bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes approx. Remove the roast from the pan to rest.
Add onions to the pan & stir occasionally until wilted and fragrant, 2 1/2 to 3 minutes approx.
Add mushrooms, stirring occasionally until the mushrooms are soft and are beginning to color, approx. 4 minutes.
Add garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds approx.
Add beer & beef stock to the pan and bring to a simmer.
Place beer/beef stock mixture & roast into crock pot along with carrots & celery
Cover and cook on LOW until the beef is very tender and a meat thermometer register 160°F (71°C), 8 to 10 hours.
Remove beef and vegetables to a platter, reserving the beer-onion mixture; shread the beef and warm.
Discard the bay leaf and pour the beer-onion mixture into a saucepan to make gravy.
Serve over mashed potatoes or kluski noodles with vegetables on the side.
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