Pike's Peak Pot Roast Recipe
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Category: |
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Ingredients: |
Ingredients: 4 lb. boneless roast (or heel of round roast)
3 T. dry beef rub
2 T. vegetable oil
1 lb. carrots, peeled and chopped
2 onions, quartered
2 bay leaves
1 - 12 oz. bottle dark beer
3 cups beef broth
4 sprigs of rosemary
1 T. corn starch
2 T. butter
salt and pepper to taste
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Directions: |
Directions:Preheat oven to 325º F.
Let roast sit at room temperature for 30 min.
Pat roast dry with paper towel then rub with
seasoning.
Heat oil in a dutch oven and brown well on all
sides (1-2 min. per side).
Transfer meat to a large platter.
Add carrots to the pot and cook 5 min. then
transfer to the platter with the meat.
Pour beer into the pot and stir scraping the
browned bits from the bottom. Place roast back
in the pot with the carrots and onions. Pour in
the beef broth ¾ of the way up, not covering the
meat. Supplement with water if needed.
Add the rosemary sprigs. Bring to a boil.
Once boiling, cover and place in oven.
Roast for 2 ½ - 3 hours until tender.
Transfer meat and vegetables to a platter.
Bring remaining liquid in pot to a boil. Whisk the
cornstarch with 2 T. water and stir for 5 min.
Remove from heat and add the butter. Season with
salt and pepper.
Serve meat alongside mashed potatoes and the veggies.
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