Are we doing real meals again yet?
Because I’m out of leftovers. And this roast is easy peasy for a Monday dinner. Very little hands on time, and a low and slow cook in the oven, what could be better? Plus, leaving the oven on makes the house extra toasty. I’ve got plenty of experience with that.
The heat in my college apartment was controlled by the building super and didn’t come on until early November. In Chicago. To say it was chilly was an understatement. Since it gets cold well before November I had to get creative with how I kept my place warm. That meant plastic on the windows, space heaters, and turning on the broiler of the ancient oven and sitting in front of it in the morning wrapped in blankets. It was like a damn Dickens’s novel.
I loved it.
I’ve never loved a house or apartment more than that little (and cold) space. Even my house now, which I adore, just isn’t quite the same. I still love it, to be sure, but it’s missing the rattling radiators and four-story walk-up. It is chilly though! So this roast was necessary for sustenance and warmth.
When choosing a beer to make this roast with, lean toward malty beers. I used MMMHops (yes, Hanson has a beer!!! And I love it!!!), which is a pale ale but is very well-balanced and not overly hoppy. Too much hop forward flavor will distract from the roast and leave the gravy bitter. Brown, red, and amber ales would also be lovely. Anything darker may lend too much sweetness, but if all you have on hand is a porter (tis the season, after all) it’ll do just fine! This roast is about ease so keep it that way by using whatever good beer you have on hand!
Beer Braised Pot Roast
Beef roast –I use chuck roast but I’ve also had success with London broil.
Salt & Pepper
Oil and butter
1 ½ medium or 1 large white onion, thinly sliced
4 cloves of garlic, skin removed
1 12-oz. bottle of malty beer
1 container of beef stock
½ cup half & half
1 TBSP cornstarch
Preheat oven to 325 degrees.
Place a large Dutch oven over medium high heat. While it’s heating, season all sides of the roast with salt, pepper, seasoned salt, garlic and onion powders. Add a few tablespoons of olive oil to the hot pot. Sear the meat on all sides until a good crust forms, about 2 – 3 minutes per side. Remove roast from pot.
Melt a few tablespoons of butter in the pot (that’s now got a bunch of good crusty brown bits on the bottom) before adding onions. Cook until tender and beginning to caramelize. Add in garlic cloves. Deglaze the pan with beer, scraping the brown bits off the bottom. Cook down for 5 minutes.
Return roast to pot and pour in enough beef stock to cover roast.
Place in center rack of oven and cook, covered, for 3.5 – 4 hours, until liquid is reduced by half and the roast is fork tender.
Remove roast and allow to rest while you make the gravy.
Place the pot back over medium heat. Whisk together the half & half and corn starch to make a slurry. Slowly pour into the drippings, stirring until combined. Heat until thickened and bubbly. Serve over roast!