Pot Roast Cooked In Beer So Tender It Falls Apart Recipes

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART

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!

POT ROAST, VEGETABLES, AND BEER

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.

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

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.

90 MINUTE BEER-BRINED POT ROAST

Steps:

• The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
• Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
• Add the pot roast, seal and shake to coat the roast.
• Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
• Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
• Remove the roast from the brine and pat dry. (Discard the brine).
• Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
• Remove to a platter and season with salt and pepper.
• Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
• Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
• Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
• Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
• Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
• Skim fat from the liquid, then place the pot over medium high heat.
• Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
• While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.

POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER

Steps:

• Heat oil in pressure cooker ( medium).
• Brown beef on both sides, then remove and set aside.
• Add to same pan: small amount of beer and loosen/stir up bits.
• Add flour and tomato paste to pan and cook over medium for one minute.
• Place the meat and everything else ( and the rest of the beer ) in the pan.
• Close this lid and cook on high pressure for about 1 hour.
• Let pressure come down naturally.
• Serve over rice or noodles.