Beer-Braised Pot Roast
Every Tuesday, a local Louisville restaurant, The Village Anchor, had a 10 Buck Tuesday special that would include a meal and either a glass of wine or beer for $10. It was awesome. We were up there most Tuesdays for the better part of a year. Naturally, we became pretty friendly with the staff and our favorite was Angela. One night Angela starts telling me about this crazy pot roast she made with a boat load of pearl onions and instant coffee. Whaaat? I gotta try that, I thought. I did and it was delicious. Thanks, Angela!!
Serving Size: 6-8 servings
Beer-Braised Pot Roast
A rich, decadent meaty crockpot meal!
Prep time: 30 MinCook time: 10 HourTotal time: 10 H & 30 M
Ingredients
- 1 lb. small carrots with tops, peeled
- 1 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-ounce bottles Guinness stout beer
- 2 tablespoons fresh thyme leaves
- 2 1-ounce containers Knorr's Homestyle Concentrated Beef Stock
- 2 pounds pearl onions
- 1 tablespoon balsamic vinegar
- 4 tablespoons cornstarch
- Grits or mashed potatoes
Instructions
- 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 for 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-quart slow cooker.
- 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.
- 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.
- Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 4 tablespoons water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 2 minutes or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits or mashed potatoes.
Notes