Beer And Rump Pot Roast Recipes
RUMP ROAST WITH BEER AND GARLIC
A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.
Provided by CALI-COOK
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Season rump roast with salt and pepper and sprinkle with curry powder.
- Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
- Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 63.6 g, Cholesterol 100.3 mg, Fat 16.5 g, Fiber 7.1 g, Protein 47.6 g, SaturatedFat 5.8 g, Sodium 342.9 mg, Sugar 5.4 g
TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)
How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h40m
Number Of Ingredients 17
Steps:
- Bring the beef to room temperature before you handle it.
- Mix flour, salt and pepper and coat the beef all over.
- Preheat the oven to 275-300 F (depending on your oven's calibration).
- Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
- Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
- Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
- Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
- Reserve the juices to use in gravy (optional) and break up the roast before serving.
Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
POT ROAST COOKED IN BEER SO TENDER IT FALLS APART
It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000
Provided by Rita1652
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
- Season with salt and pepper.
- Add 1 can beer.
- And pour the other can for yourself!
- Add rest of ingredients except butter and flour.
- Put pot with cover into 325 degree oven for 3 hours.
- Melt butter in micro and flour.
- Remove roast and vegies from pan.
- Add some drippings to butter then add back to pan.
- Cook 5 minutes till nice and thick.
- Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!
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