I first learned how wonderfully beef plays with beer when I first made carbonnades a la flamande, which remains one of my favorite beef stews. So my traditional pot roast has pretty much been retired in favor of this one, which is my go-to recipe for a chuck roast these days. Especially if it’s really cold outside and I feel like nesting under a blanket. Wonderful with scalloped potatoes or roasted root veggies over polenta.
Preheat oven to 325 degrees. Salt and pepper the roast. Heat oil in a large Dutch oven or oven-proof skillet with a lid, and brown the roast on all sides. Remove to a plate. Saute the sliced onions until they’re soft; add the other spices and tomato paste. Saute until onions are well-colored.
Push onions to one side of the pan, and return the roast to the pan. Put some onions on top of the roast. Pour the beer around the roast and bring to a boil. Cover and move to the oven.
Braise in the oven for at least three hours, adding more beer if necessary. (I don’t think you CAN cook it too long.) Roast should be falling apart. Serve by tearing into chunks.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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