Best Beer Braised Pot Roast Recipes

BEER-BRAISED BRISKET POT ROAST

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA

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.

BEER-BRAISED POT ROAST

Steps:

• 1. Make the pot roast: Cook the bacon in a large Dutch oven until just crisp. Remove the cooked bacon, season roasts with salt and pepper, and sear the meat until brown on all sides. Remove the roasts and set aside. Add 1 tablespoon olive oil and cook the onions and shallots over medium-low heat until soft and lightly browned - about 10 minutes. Add the tomatoes and cook for 5 more minutes. Add the beer and broth and return the roasts and bacon to the pan. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until roasts are fork tender - about 2 hours. Remove the roasts from the pan. If freezing, skip to Step 2. To serve roasts, boil braising liquid over medium-high heat until it thickens to a gravy consistency. (If serving only one roast, reserve half the liquid for the remaining roast.) Serve, sliced, with gravy. 2. Freeze the roasts: Divide the liquid between two freezer-safe airtight containers, place a whole roast in each, and freeze for up to 3 months. To serve, thaw in refrigerator. Transfer to a large saucepan, cover, and bring the liquid to a boil. Reduce heat to medium low and simmer, covered, until the roast is heated through. Remove the roast, increase heat to medium high, and bring liquid to a boil until reduced by about half. Slice roast and serve immediately with hot gravy.

BEER-BRAISED POT ROAST

Steps:

• 1. Well, as I pen these words, it's late August, and here I am trying to push the Autumn/Winter season... my favorite part of the year. As the days grow shorter, and the temperatures begin to drop, I look forward to changing out my kitchen for more hardy fare. I go into the butler's pantry, and pull out all my big pots and pans, and think of filling the house with the warmth and smells of slowly cooked stews and soups. Autumn and Winter dishes are distinctly different than those made in the warmer months of the year. Not only are they more substantial, but we have a tendency to add more spices, like: Cayenne, and Red Pepper Flakes. Not only do these spices add depth to a dish, they keep us warm and cozy on a cold Winter's night. In addition, as the days grow shorter, we also have a tendency to turn toward comfort foods, and pot roast is one of my top-ten foods in that category. This recipe is not as easy as some; however, if you've looked at any of my other recipes, you know that I don't like to take a lot of shortcuts, and I'm not a big fan of cooking from a can. I enjoy spending time in the kitchen... You could say it's where I find my balance. I also understand that most people can't "live" in the kitchen... we have other things we need to do... Like making a living. But every once-and-awhile, take a day and spend it in the kitchen making some excellent recipes. Well, what do you say... Let's get started.
• 2. EQUIPMENT Besides the obvious equipment: plates, knifes and forks, you will need a large Dutch oven, or a large ovenproof pot. It will need to be big enough to hold the roast, and all the other ingredients. Chef's Note: If your pot does not have a lid, cover the top with aluminum foil before placing in the oven. And, since this is essentially a one-pot dish, the cleanup is kept to a minimum. We like that.
• 3. PREPPING THE INGREDIENTS √ Mushrooms: After they have dried out a bit, brush off any remaining dirt using a dry paper towel. Remove stems and slice in half (if they are small), or in thirds (if they are big).
• 4. √ Small dice the onion, 2 of the carrots, and celery, and place into a single bowl.
• 5. √ Lightly toast the all-purpose flour in the Dutch oven (medium-high heat) until it begins to brown and display a nutty aroma, then place in a bowl, and wipe out the pot (when cool).
• 6. √ Trim the excess fat from the pot roast, season with salt and pepper, and set aside.
• 7. √ Remove the skins from the garlic, and slice thinly. Chef's Note: If you're not a big garlic fan, you can leave this item out.
• 8. √ Have your other ingredients: tomato paste, salt, pepper, broth, beer, etc, close at hand.
• 9. Preheat oven to 325 degrees, and place rack on the lower third.
• 10. Heat oil over medium-high heat in the Dutch oven. Sear roast on both sides (5 minutes per side), and remove from pan.
• 11. Reduce heat to medium, and sweat the mushrooms, onions, carrots, and celery, for about 5 minutes. Then add all the dry seasonings to the pot and stir for an additional 5 minutes. Add the tomato paste, cook for 2 minutes. Finally, add the toasted flour, and stir to combine, about 30 seconds.
• 12. Add the beer to deglaze the pot., and then add the broth, Dijon, and Worcestershire. Return the roast to the pot and slowly bring the liquid to a boil. Chef's Note: With the incorporation of the flour, the liquid should thicken nicely. You can always add a bit of water if you feel its too thick. Chef's Note: Not everyone does alcohol, so if you want to skip the beer part, you can substitute more beef broth., and add 3 tablespoons of vinegar to help in the braising process. The flavors will not be as deep; however, the results will still be an excellent-tasting Autumn dinner fit for friends and family alike.
• 13. Transfer covered dutch oven to lower rack, and braise for 2 hours. In other words... Stick it in the oven, and leave it alone...
• 14. PREPPING THE INGREDIENTS (while roast is in the oven) √ Chop the remaining 3 carrots into 3" chunks √ Cut potatoes into quarters (do not peel) √ Chop the parsley Chef's Note: Since the roast is happily sitting in the oven, braising away. You have plenty of time for this step. Chef's Tip: If you're doing this roast for a party, why not have your guests join you in the kitchen to help out. Just make sure they haven't had too much wine, before handing them that kitchen knife.
• 15. After 2 hours, turn the roast over, and add the carrots and potato chunks. Return the covered pot to the oven and continue to braise for approximately 45 minutes to an hour, or until the roast, and veggies are fork tender.
• 16. Remove roast from pan, cover, and set aside (keep warm).
• 17. Return dutch oven to stove, slowly bring the sauce back to a simmer, and skim off excess fat. As a final step, add the chopped parsley.
• 18. Cut some generous slices from the roast, and then place a nice thick piece on a plate, along with some carrots and potatoes, and spoon some of the sauce over all. This recipe doesn't need a side dish, unless you want to add a small salad. Chef's Note: When slicing the roast, always cut against the grain.
• 19. Keeping it Casual You can keep it casual, and skip the individual plating altogether. Get three large serving bowls; place the beef slices in one, the carrots and potatoes in the other, and the sauce in the third. Then pile up a stack of plates, silverware, and napkins, and have at it. Don't forget a nice loaf of French bread. If causal, leave the bread intact and let your guests tear off a piece or two.
• 20. We Eat First With Our Eyes This is a great Autumn/Winter dinner for family and good friends (and one of my top ten comfort foods). Making an elaborate presentation would only take away from the casual nature of beer-braised pot roast. Dictates call for a red wine, likely a merlot; however, since I'm not a red wine fan, I see no problem in offering a nice chardonnay. Enjoy...
• 21. Leftovers: This dish makes for excellent late night snacks, and even a nice sandwich.