POT ROAST IN BEER
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.
Provided by CHRISTYJ
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g
BEER MARINATED PORK ROAST
Make and share this Beer Marinated Pork Roast recipe from Food.com.
Provided by L DJ3309
Categories Pork
Time P1DT3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place meat in a deep casserole dish large enough to hold it and marinade.
- Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
- Add more beer to just cover the meat.
- Marinate in the refrigerator overnight, turning occasionally.
- Strain marinade, reserving solids and liquid.
- Place solids, carrot and celery in bottom of a roasting pan.
- Put meat on top.
- Add a little liquid.
- Roast in a 350º F oven 1 hour.
- Pour on 1/4 of remaining marinade over meat.
- Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
- until meat thermometer registers 170º F.
- Mix flour and 1/3 cup marinade to a smooth pasted.
- Place roast on serviving dish keep warm.
- Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
- Serve sauce over sliced meat.
BEER BRAISED PORK ROAST
Make and share this Beer Braised Pork Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 49m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the pork generously with salt and pepper.
- In a large heavy pot, heat the oil over med-high heat.
- Add the pork and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
- Preheat the oven to 300 degrees.
- Pour off all but 1 T fat from the pot.
- Add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
- Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
- Add the flour and cook, stirring constantly, 2 minutes.
- Pour in the beer and stir to scrape up any browned bits on the pot bottom.
- Cook until the liquid starts to thicken, about 10 minutes.
- Stir in the cider, broth, vinegar, and thyme.
- Season with salt and pepper and bring to a boil.
- Return the pork to the pot, cover, and cook in the oven for about 3 hours.
- Uncover and continue to cook, basting frequently with the braising liquid, until the pork is tender, about 1 hour longer.
- Transfer the pork to a cutting board and cover loosely with foil.
- Skim the excess fat from the surface of the cooking liquid.
- Cut the pork across the grain into thin slices.
- Arrange the slices on a platter, spoon the cooking juices over the top and serve.
Nutrition Facts : Calories 780.4, Fat 52.5, SaturatedFat 16.9, Cholesterol 199.6, Sodium 344, Carbohydrate 10.3, Fiber 1.1, Sugar 2.5, Protein 58.8
BEER-BASTED PULLED PORK ROAST
Steps:
- Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours.
- Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.
POT ROASTED PORK IN BEER
Sourced from Plantagenet Free Range Pork Brochure from the Butchers - we used a 440ml can of Kilkenney for our brown ale and speck instead of bacon.
Provided by The Normans
Categories Pork
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil in large oven proof pot and cook over medium heat until pork in browned evenly all over. Add the onion, garlic, bay leaves and pancetta. Lower the heat and cook for 10 minutes until pancetta colours. Stir in the beer, scraping up all the sediment and bring to the boil. Cover and simmer over low heat, basting frequently for 1 and a half hours.
- While pork is cooking preheat oven to 180 degrees. Transfer cooked pork to roasting tin, baste with cooking juices and place in oven. Cook, basting frequently for 15-20 minutes.
- Rest meat for 15 minutes before shredding or slicing thickly.
- Serve with vegetables of your choice.
Nutrition Facts : Calories 361.9, Fat 15.4, SaturatedFat 4.9, Cholesterol 160, Sodium 186.1, Carbohydrate 2.5, Fiber 0.3, Sugar 0.8, Protein 53.9
BEER AND RUMP POT ROAST
Based on an idea from the St. Vincent's Rocks, Clifton, England
Provided by Food Network
Categories main-dish
Time 3h20m
Number Of Ingredients 18
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.
ROASTED PORK LOIN WITH BEER SAUCE
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
- Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices.
- Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over.
BEER PULLED PORK
Pork shoulder roasted in beer. Serve over burger buns. Add condiments such as ketchup, mustard or bbq sauce.
Provided by LILITH1979
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 2h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
- Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
- Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 4.4 g, Cholesterol 108.1 mg, Fat 25.3 g, Fiber 0.4 g, Protein 28.3 g, SaturatedFat 8.8 g, Sodium 90.6 mg, Sugar 1.1 g
ROASTED PORK LOIN WITH BEER SAUCE
This came from the food network. While slightly difficult the results are well worth it. Instead of pureeing the marinade, I used my hand mixer.
Provided by scichef
Categories Pork
Time 1h45m
Yield 7-10 serving(s)
Number Of Ingredients 13
Steps:
- FOR MARINADE.
- Melt 2 T butter in large heavy sucepan over medium heat.
- Add onion, sautee about 15 minutes and add garlic, cumin, cinnamon and allspice.
- After spices are toasted add beer, mustard and honey, bring to boil.
- Remove from heat and puree.
- After the marinade is cooled add meat and marinade overnight (at least 8 hours).
- PORK.
- Remove from marinade, pat dry and season with salt and pepper. (Reserve marinade).
- Heat oil in large skillet. When hot and oil ripples, brown all sides of meat to add crust.
- Transfer meat to baking sheet and roast in oven (pre-heated to 375 degrees) for 45-60 minutes until internal temp reaches 155 degrees.
- Tranfer meat to platter to rest. Reserve drippings.
- GRAVY.
- Combine juices and marinade in saucepan. Bring to boil; reduce heat and simmer.
- Mix butter and flour until paste forms. Add to sauce and simmer until it thickens.
Nutrition Facts : Calories 664.8, Fat 41.3, SaturatedFat 14.7, Cholesterol 149.2, Sodium 336.3, Carbohydrate 18.6, Fiber 1.1, Sugar 11.4, Protein 46.8
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
POT ROAST COOKED IN BEER SO TENDER IT FALLS APART
It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000
Provided by Rita1652
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
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!
SPICE RUBBED PORK ROAST IN BEER GRAVY
I tried this when we were bored with 'boring pork' and 'boring gravy'. The rub has a kick and the gravy was a hit with the kids!
Provided by KayDe5056
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
- Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
- Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 7.8 g, Cholesterol 117.9 mg, Fat 22.4 g, Fiber 0.7 g, Protein 37.9 g, SaturatedFat 9.3 g, Sodium 1583.6 mg, Sugar 0.2 g
PORK CHOPS IN BEER
This is an easy pork chop recipe using just beer, ketchup and brown sugar. It's simple and quite good.
Provided by Sadie
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
Nutrition Facts : Calories 256.5 calories, Carbohydrate 36.9 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 2.3 g, Sodium 696.9 mg, Sugar 33.7 g
BAVARIAN BEER-ROASTED PORK
This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.
Provided by zetallgerman
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
- Cut the fat layer in a criss-cross pattern so it will later become crispy.
- Dry off the meat and season well on all sides with salt & pepper.
- Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
- Fill in 125ml of water and the 250ml beer.
- Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
- Cook for 45min.
- Take the roast out of the oven and turn it around (fat side up.)
- Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
- Put the lid back on and cook for a further 1 hour.
- After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
- Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
- Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
- Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.
ROAST PORK LOIN WITH BEER SAUCE
Steps:
- Make marinade:
- In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
- In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
- Preheat oven to 375°F.
- Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
- While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
- Serve pork, sliced, with sauce.
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