Root Beer Pot Roast Food

SLOW COOKER ROOT BEER PULLED PORK

Steps:

• Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
• Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

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.

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

CROCK POT PORK WITH ROOT BEER SAUCE

Steps:

• Rub meat with salt and pepper.
• In a large skillet brown roast in hot oil.
• Put in crock pot with garlic, onions and root beer.
• Cover.
• Cook on low for 8 hours or high for 5 hours.
• ------RootBeer Sauce---------.
• In a medium saucepan combine the rootbeer, chili sauce and garlic.
• Bring to a boil, reduce and simmer for about 45 minutes, stirring often.
• Reduce to 2 cups.
• Add hot sauce.
• ------ToServe--------.
• Remove meat and with 2 forks shred.
• Place on toasted bun with condiments and spoon on the sauce.

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
• Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
• Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
• Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
• Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
• Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
• While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
• Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
• Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
• Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
• To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
• Enjoy!

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.