Beer And Rump Pot Roast Recipes

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.

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. Sprinkle the roast generously with salt and pepper. Sear the beef in the hot oil until browned on all sides, about 8 minutes. Transfer to a plate.
• Add the bacon to the pot and cook, stirring, until crispy. Set aside for garnish. Add the onion, garlic and bay leaves to the bacon drippings and cook until slightly browned, about 10 minutes. Stir in flour and cook for 2 minutes. Slowly pour in the beer stir until thickened. Stir in the beef broth.
• Return the browned beef to the Dutch oven. Bring to a simmer, cover, transfer to the oven, and braise, flipping halfway through the cooking time, until the meat is fork tender and easy to pull apart, about 3 1/2 hours. Skim off and discard the fat from the top of the sauce before serving. Discard the bay leaves. Slice the post roast and serve with the sauce and cheese toasts. Sprinkle with bacon and parsley.