Pot Roast With Porcini And Beer Recipes

STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
• Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
• Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
• Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the 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.

RED-WINE POT ROAST WITH PORCINI

Steps:

• Preheat oven to 300°F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.
• Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Pour off all but 1 tablespoon drippings from pot. Place pot over medium heat. Add onion and celery. Sprinkle with salt and pepper and sauté until beginning to brown, about 8 minutes. Add garlic, chopped marjoram, and reserved porcini mushrooms; sauté 1 minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3 minutes, stirring frequently and scraping up browned bits from bottom of pot. Add wine; boil 5 minutes. Add reserved mushroom broth, leaving any sediment behind. Boil 5 minutes.
• Return beef and any accumulated juices to pot. Cover; transfer to oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cool. Cover and keep refrigerated.)
• Transfer beef to cutting board; tent with foil. Spoon fat from surface of juices in pot. Bring juices to boil; cook until liquid is reduced to 4 cups, about 7 minutes. Season with salt and pepper.
• Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon juices over, garnish with marjoram sprigs, and serve.

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 IN BEER

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.

POT ROAST WITH PORCINI AND BEER

Steps:

• Heat the oven to 300°F.
• Heat the oil in a deep, heavy ovenproof skillet or a Dutch oven over medium-high heat. Brown the beef well, until it's crusty on all sides. Transfer the beef to a plate.
• Add the onions, thyme, and bay leaf to the pan, along with a big pinch of salt. Cook, stirring often, until the onions have softened and reduced in volume by about half. The onions will release some of their juices, so scrape the bottom of the pan and use these juices to release any of the browned bits from the beef.
• Pour in the beer and water, and crumble in the bouillon cube. You might want to grind in some more pepper at this point.
• Rinse the mushrooms under hot water, chop them, and add them to the pot. (Don't worry that you haven't reconstituted them; you'll be doing that directly in the sauce for the pot roast and getting all their flavor.) Bring the sauce to a boil.
• Nestle the beef in the sauce, cover the pan, and slide it into the oven. Roast for 1 hour.
• Turn the meat over, cover the pan again, and roast for another hour, until a fork goes into the beef like buttah. ;o).
• Put the beef on a cutting board, tent it with foil, and let it rest for 10 minutes or so. Turn the stereo down so it doesn't disturb the roast's nap. Fold a couple of kitchen towels and rest one side of the pan on them so that it is tilted-any fat will gather at the bottom of the slope. Leave the sauce to sit for a few minutes, then spoon off the fat.
• Most of the onions should have almost melted into the sauce. If you'd like the sauce a bit thicker, put the pan over medium-high heat for a few minutes, and stir a few times. When you've got the consistency you want, turn off the heat.
• Stir the mustard into the sauce. Taste for salt and pepper.
• Slice the beef and arrange the slices on a platter. Include some of the sauce. Serve with the rest of the sauce on the side.