Beer-Braised Pot Roast and Vegetables with Polenta

Ingredients

• 5 slices bacon, diced
• 1 (4 to 4 ½ pound) beef chuck roast
• 1 ½ teaspoons salt1 teaspoon black pepper
• 1 pound thinly sliced yellow onions (about 4 cups)
• 8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh thyme leaves
• + 18 more ingredients
• • 1 bay leaf
  • 1 (12-ounce) beer
  • 1 cup beef stock or low-sodium beef broth
  • 3 cups peeled, seeded, and diced tomatoes and their juices
  • 4 large carrots, peeled and cut into 3-inch sticks
  • ¼ pound parsnips, peeled and cut into 3-inch sticks
  • ½ pound turnips, peeled and cut into 1 ½-inch wedges
  • ¼ cup chopped fresh parsley leaves
  • Polenta, recipe follows
  • 4 cups water
  • 2 ½ to 2 ¾ cups milk
  • 1 ½ teaspoons minced garlic
  • 1 bay leaf
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups polenta or yellow cornmeal
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons grated Parmesan

1. Preheat the oven to 325 degrees F. 2. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook uncovered, stirring often with a large wooden spoon, until s...

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