BEER-BRAISED POT ROAST
Beer-Braised Pot Roast
- Cooking Time: 3-1/2 hrs
- Servings: 4-6
- Preparation Time: 1/2 hr
- 2-1/2 to 3 pound pot roast (chuck is best)
- Salt and Pepper
- 2 Tbl. vegetable or olive oil
- 1 large or 2 small onions, halved pole-to- pole, then sliced in half-rounds
- 1 or 2 (12 oz.) can or bottle of light-colored, Pilsner-style beer (I used Miller)
- 2 Tbl. cider vinegar (red wine vinegar is fine)
- Carrots, peeled and cut in half, cross-wise
- Potatoes, peeled (cut large ones in half)
In a large, heavy pot with a cover, heat the oil.
Wipe the meat dry, and season all surfaces well with salt and pepper.
When the oil is heated to almost smoking, add the meat and brown well on all sides.
Remove browned meat to a plate.
Add the sliced onions to the pot and brown; stirring often to keep from sticking to the bottom, then turning on lower heat to caramelize (about 10 minutes.)
Pour in the beer and vinegar to deglaze, using a wooden spoon to incorporate the accumulated fond (and bits of flavor!) from the bottom.
Add the roast. And any accumulated juices back to pot.
The liquid should be no more than half-way up the side of the roast. If necessary, add the other beer.
Bring pot to a boil, then cover tightly; reducing heat to a bare simmer.
Cook covered, for 2 hours.
Add the potatoes and carrots to pot, lightly salt and pepper. Cover and turn up heat. When it returns to a boil, reduce heat back to a simmer.
In about an hour, the vegetables will be done, and the meat will be falling-apart tender.
Slice meat; serve surrounded by the vegetables, with the gravy alongside.