Beer-Braised Pot Roast

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

Ingredients

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

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
    • 6 thyme sprigs
    • 1.5 pound(s) parsnips
    • 12 ounce(s) diced bacon
    • All-purpose flour
    • 1 4-pound chuck eye roast or other chuck roast
    • +6 other ingredients


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