Porter-Braised Pot Roast
- 2 pounds Chuck Steak
- 1 bottle Porter, Stout, Or Other Dark Beer
- 1 whole Onion, Peeled And Sliced
- 8 ounces, weight Mushrooms, Sliced
- 3 whole Carrots, Peeled And Sliced
- 1/2 teaspoons Dried Rosemary (or 1/2 T Fresh)
- 1 Tablespoon Dark Brown Sugar
- 2 pinches Salt
- 2 pinches Pepper
- 1 Tablespoon Olive Oil
- Slice veggies and put them in the bottom of a large crock pot.
- Sprinkle both sides of roast liberally with salt and pepper; heat up a large skillet with some olive oil it until the oil shimmers.
- Sear both sides of the roast (2-3 minutes a side should do) this step is mostly cosmetic, but it caramelizes the outside of the meat and keeps you from eating greyish brown pot roast later.
- Place roast on top of veggies; sprinkle top with brown sugar and rosemary.
- Deglaze the pan with some beer, scraping up the brown bits from the pan, and pour it into the crock pot over the roast.
- Pour the rest of the beer over the roast, cover, and cook on low (200 degrees) for 10-12 hours or high (300 degrees) for 5-6.
- Slice meat and scoop out veggies.
- Serve with mashed potatoes and horseradish on the side.
- Ladle the sauce left in the pot over everything.
porter, onion, weight mushrooms, carrots, rosemary, brown sugar, salt, pepper, olive oil
Taken from tastykitchen.com/recipes/main-courses/porter-braised-pot-roast/ (may not work)