Beer-Braised Pot Roast

Name: Beer-Braised Pot Roast
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams amber ale; 340 grams diced bacon; 710 milliliters beef stock or low-sodium broth; 2 kilograms chuck eye roast or other chuck roast, tied; 2 teaspoons cornstarch mixed with 2 tablespoons water; 3 garlic cloves; 8 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 large onion, coarsely chopped; 680 grams parsnips, peeled and cut into 3/4-inch chunks; 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied

Beer-Braised Pot Roast might be just the main course you are searching for. One portion of this dish contains approximately 52g of protein, 47g of fat, and a total of 714 calories. This dairy free recipe serves 8. From preparation to the plate, this recipe takes around 4 hours and 15 minutes. If you have cornstarch, parsnips, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Cooking Oil

Equipment you will use

Pot

Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.

Transfer to a plate.

Cook the bacon and transfer half to a plate.

Ingredients you will need

Bacon

Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

Add the stock, ale and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.

Ingredients you will need

Stock

Meat

Ale

Equipment you will use

Oven

Pot

Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot.

Ingredients you will need

Meat

Equipment you will use

Bowl

Pot

Add the parsnips. Cover and braise in the oven for 45 minutes, until the vegetables are tender.

Ingredients you will need

Vegetable

Parsnip

Equipment you will use

Oven

Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.

Ingredients you will need

Corn Starch