Beer-Braised Pot Roast

Ingredients

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

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