Tuesday, April 19, 2011

Beer Braised Pot Roast

Tonight was pot roast night.  Gotta love pot roast.  It tastes like you spent all day slaving over the stove creating this amazing dish when you really just threw a bunch of things into a pot and let it cook a few hours with almost no effort.  That is why I love making it.  Seems that my dinner and dessert tonight were both out of a cookbook instead of my own tweaked recipes but again like the Molten Lava Cake, sometimes you find a recipe that is just so awesome there is no reason to change it.  I got this recipe out of The Neely's cookbook quite some time ago and just love it.  I do add a bit more broth (for extra gravy, of course) and carrots to mine though because I love carrots that have been slow roasted with meat.  If you want throw in some potatoes too!

Beer Braised Pot Roast

2 tbsp. olive oil
4 lb. chuck roast
12 oz. beer (I like usually use either Dos Equis or Rolling Rock)
1 ¼ c. beef broth
2 (.7oz) envelopes of Italian Dressing Mix
3 bay leaves
10-12 garlic cloves, smashed
1 bag peeled, roughly chopped carrots

Preheat oven to 325 degrees.  Heat oil in dutch oven. Generously salt and pepper the meat and sear in pan.  Turn off heat, whisk beer into dutch oven scraping brown bits off bottom and whisking until foam is almost gone.  Stir in broth, Italian seasoning, bay leaves, garlic and carrots.  Cover and bake 3 hours or until tender, turning over half way through.   

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