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Stout Pot Roast Recipe

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This recipe for Stout Pot Roast is from The Klimes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

• 2 tbs olive oil
• 1 tbs unsalted butter
• 5 large carrots, cut into 1 inch pieces
• 2 sweet white onions, quartered
• 1 (4 lbs) chuck roast, well marbled
• 1 to 2 tbs Kosher or sea salt
• 1 tsp garlic powder
• 2 tbs flour
• 12 ounces stout or porter beer( a good lager or pilsner will work also)
• 2 cups beef broth
• 2 sprigs rosemary
• 2 sprigs thyme
Directions:
Directions:
Directions
• Preheat the oven to 250.
• In a large dutch oven heat the oil and butter until hot but not smoking,
• Add the carrots, cook until browned, remove from pot and set aside.
• Add the onions, sear until browned, remove from pot, set aside.
• Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly,
• Sear in the pan until browned on all sides, remove from the^pot.
• Pour the beer into the pot, scraping to deglaze the pan.
• Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a
gentle simmer.
• Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours and
up to 8.

 

 

 

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