Friday, March 9, 2012

Beer Braised Pot Roast

* 2 medium onions, sliced thin
* Kosher salt and freshly ground black pepper
* 3 tbs vegetable oil
* 1 1/2 pounds beef chuck, cut into large cubes
* 5 carrots, peeled and cut into large chunks
* 1 tbs flour
* 12 ounces beer (dark or light, depending on your preference)
* 1 tbs dried thyme
* 1 cup beef stock

1. In a large Dutch oven over medium-low heat heat 1-2 tbs of vegetable oil. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color and caramelized, about 25-30 minutes.
2. Remove the onions to a plate. Add another tbs of vegetable oil if needed. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
3. Once the meat is browned, add the first batch of meat (and any juices) back to the pan along with the onions and carrots. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.

We served this from the Dutch oven, rather then putting it on a serving platter. This was a delicious dinner! We served roasted cauliflower and potatoes on the side, using the recipe from the back of the onion soup box. To make the potatoes we mixed 1 envelope of onion soup mix with 1/4 cup of vegetable oil (you can also use olive oil). We mixed this with 2 lbs of quartered red potatoes. Throw it all in a 9 x 13 pan, roast in a 425 degree oven for 35-45 minutes. The potatoes went nicely with the pot roast.

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