Pot Roast With Beer Food

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.

BEER AND RUMP POT ROAST

Steps:

• Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
• Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.
• In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.
• Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.
• Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.

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.

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.

ROOT BEER POT ROAST

Steps:

• Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
• Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
• Bake covered at 300 degrees for 3 hours or until tender.

POT ROAST MADE WITH BEER FOR THE PRESSURE COOKER

Steps:

• Heat oil in pressure cooker ( medium).
• Brown beef on both sides, then remove and set aside.
• Add to same pan: small amount of beer and loosen/stir up bits.
• Add flour and tomato paste to pan and cook over medium for one minute.
• Place the meat and everything else ( and the rest of the beer ) in the pan.
• Close this lid and cook on high pressure for about 1 hour.
• Let pressure come down naturally.
• Serve over rice or noodles.

BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
• Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
• Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
• Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
• Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
• To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.