Beer-Braised Pot Roast

Beer-Braised Pot Roast
Photo by www.finecooking.com

Ingredients

  • 1-½ cups finely chopped onions
  • ¼ cup balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 2 cups peeled, diced rutabagas (¾-inch chunks)
  • 5 whole black peppercorns
  • 1-½ cups beer or ale
  • 2 cups peeled, diced carrots (¾-inch chunks)
  • + 8 more ingredients
    • 2 cups peeled, diced parsnips (¾-inch chunks)
    • 5 oz. thick-sliced (¼ inch) bacon, cut into ½-inch squares (to yield 1 cup)
    • 1 4-lb. boneless beef chuck pot roast
    • 2 sprigs fresh sage (or ½ tsp. dried)
    • 1 Tbs. Dijon mustard or prepared horseradish
    • 2 Tbs. vegetable oil
    • 1-½ cups homemade or low-salt chicken or beef broth
    • 2 cloves garlic, smashed

Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, sage and peppercorns in the c...

View full recipe at Fine Cooking

Comments

Variations on Beer-Braised Pot Roast

  • Beer-Braised Pot Roast
    • 1 large onion
    • 12 oz. amber ale
    • 3 clove(s) garlic
    • 6 thyme sprigs
    • 1 4-pound chuck eye roast or other chuck roast
    • 12 ounce(s) diced bacon
    • +5 other ingredients


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