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
    • ¼ cup chopped fresh parsley leaves
    • 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
    • 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
    • Polenta, recipe follows
    • 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...

View full recipe at SpringPad

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