Beer-Braised Pot Roast

  1. Cut tops from carrots, leaving 1 inch of greenery on each. Sprinkle roast with salt and pepper. Rub coffee over roast, and let stand at room temperature 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, reserving drippings in skillet. Place roast in a 6-qt. slow cooker.
  2. Add tomato paste and garlic to hot drippings, and saute 1 minute. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.
  3. Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on LOW 8 to 10 hours or until roast is fork-tender. Transfer roast to a serving platter, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast.
  4. Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits.
  5. We tested with Guinness Extra Stout beer and Knorr Homestyle Concentrated Beef Stock.

carrots, chuck roast, kosher salt, freshly ground black pepper, coffee, olive oil, tomato paste, garlic, stout beer, thyme, containers, pearl onions, balsamic vinegar, cornstarch, grits, thyme

Taken from www.myrecipes.com/recipe/beer-braised-pot-roast (may not work)

Another recipe

Switch theme