Stout Pot Roast Recipes

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan., In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

Steps:

• The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.
• Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.
• Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.
• Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
• To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

Steps:

• Preheat the oven to 350 degrees F.
• Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
• Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
• Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
• Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
• Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Steps:

• Heat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large dutch oven over medium-high heat for 2 minutes. Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the dutch oven and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Add the beef stock to the pan, then slide the beef into the stock. Cover, and cook for 1 hour. Reduce oven temperature to 350. Remove the roast from the oven, add the stout, re-cover, and cook for an additional 1 hour 15 minutes. Remove roast again, add the vegetables and re-cover. Cook for an additional 45 minutes. To make the gravy, remove the roast (and, it will be falling apart!) and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it's magic and the gravy thickens. You can try to slice the pot roast, but I just like to use two forks to pull it apart into large chunks.