How to make beer-braised pot roast

August 12, 2024

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Topping off the roast are carrots and onions, coming together to form a thick gravy.

What you need:

1 pound small carrots with tops, peeled

1 (3- to 4-lb.) boneless chuck roast, trimmed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons instant dark roast coffee

2 tablespoons olive oil

3 tablespoons tomato paste

4 garlic cloves, chopped

2 (12-oz.) bottles stout beer

2 tablespoons fresh thyme leaves

2 (1-oz.) containers home-style concentrated beef stock (from a 4.66-oz. package)

2 pounds pearl onions

1 tablespoon balsamic vinegar

2 tablespoons cornstarch

Hot cooked grits

Directions:

Cut tops from carrots, leaving 1 inch of greenery on each. Sprinkle roast with salt and pepper. Rub coffee over roast, and let stand at room temperature 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, reserving drippings in skillet. Place roast in a 6-qt. slow cooker.

2. Add tomato paste and garlic to hot drippings, and sauté 1 minute. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.

3. Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on LOW 8 to 10 hours or until roast is fork-tender. Transfer roast to a serving platter, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast.

4. Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits.

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