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!
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 IN BEER
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.
Provided by CHRISTYJ
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
- Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
- Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
- Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g
INSTANT POT POT ROAST (TAVERN STYLE)
A Sunday dinner-worthy meal made in about an hour thanks to the Instant Pot and just a handful of ingredients.
Provided by Heather Cheney
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Set Instant Pot on "Saute" mode and allow to heat until the display reads "HOT".
- Meanwhile, combine flour salt and pepper in a large bowl and place beef into the seasoned flour, coating the entire roast. Reserve remaining flour.
- Add oil to the Instant Pot, heat until it shimmers, and add roast to the pan, cooking until it's browned on all sides. Add remaining flour to the pot, followed by the onions. Stir to combine and cook until onions start to become tender and flour starts to brown.
- Pour the beer and beef broth over the meat and onions, followed by the carrots. Stir to combine and place lid on the Instant Pot.
- Set the Instant Pot to cook for 65 minutes (for a 3 lb roast) more or less depending on how large your roast is. Follow the cooking time recommendations in your manual for best results. Allow the Instant Pot to release pressure naturally or wait at least 10 minutes before doing a manual release.
- Remove roast from the post and place on a cutting board. Set aside.
- Combine gravy mix with cream and whisk until combined. Slowly whisk gravy mixture into the juices in the pot and bring to a simmer to thicken.
- Cut meat into smaller portions and place back into the gravy. Serve over mashed potatoes, pasta or rice and top with french fried onions and chopped fresh parsley.
Nutrition Facts : ServingSize 1 serving, Calories 922 kcal, Carbohydrate 25 g, Protein 69 g, Fat 55 g, SaturatedFat 21 g, Cholesterol 255 mg, Sodium 1508 mg, Fiber 2 g, Sugar 3 g
POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER
Make and share this Pot Roast Made With Beer for the Pressure Cooker recipe from Food.com.
Provided by petlover
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450.8, Fat 21.3, SaturatedFat 6.2, Cholesterol 112.3, Sodium 869.1, Carbohydrate 21.4, Fiber 4.2, Sugar 7, Protein 39.5
PRESSURE COOKER POT ROAST
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you're short on time, you don't need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
- Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
- Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
- Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
EASY PRESSURE COOKER POT ROAST
VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
Provided by ccsoccerbmxmom
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
- Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g
PRESSURE COOKER SPICE-BRAISED POT ROAST
Herbs and spices give the beef an excellent flavor. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 272 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 320mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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