Beer-Braised Pot Roast

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

Ingredients

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

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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