Tuesday, August 23, 2016

Beer-Braised Pot Roast ------ Slow cooker

This is no ordinary pot roast. First, it's rubbed with coffee. Then it simmers in dark stout beer and beef stock, yielding a deeply delicious gravy. Small carrots with tops and pearl onions elevate it further. Just be sure to pile the veggies on top of the beef after all other ingredients are in your cooker, so they'll cook perfectly and keep a vibrant color.
Makes: 6 to 8 servings         Total time:  6 to  8 Hours

1        pound small carrots with tops, peeled
1       (3- to 4-lb.) boneless chuck roast, trimmed
2       teaspoons kosher salt
1       teaspoon freshly ground black pepper
2       tablespoons instant dark roast coffee
2       tablespoons olive oil
3       tablespoons tomato paste
4      garlic cloves, chopped
2      (12-oz.) bottles stout beer
2      tablespoons fresh thyme leaves
2      (1-oz.) containers home-style concentrated beef stock (from a 4.66-oz. package)
2      pounds pearl onions
1      tablespoon balsamic vinegar
2      tablespoons cornstarch
Hot cooked grits
Garnish: fresh thyme sprigs

1.    Cut tops from carrots, leaving 1 inch of greenery on each. Sprinkle roast with salt and pepper. Rub coffee over roast, and let stand at room temperature 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, reserving drippings in skillet. Place roast in a 6-qt. slow cooker.

2.    Add tomato paste and garlic to hot drippings, and sauté 1 minute. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.

3.    Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on LOW 8 to 10 hours or until roast is fork-tender. Transfer roast to a serving platter, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast.

4.    Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits.
Heart healthy


  1. Looks very nice. We love pot roast
    Luv PIC

  2. welcome my friend ,
    put it on forget it and olay , a delicious meal .
    Love PIC


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