Beer Braised Pot Roast
|Chuck eye roast||4 Pound|
|Onion||1 Medium, chopped|
|Baby bella mushrooms||8 Ounce, chopped|
|Garlic||2 Clove (10 gm), minced|
|Roma tomatoes||6 , peeled and chopped|
|Carrots||4 , peeled and chopped|
|Chopped fresh thyme||2 Tablespoon|
|Beer||12 Ounce (Recommended Sam Adams Cheery Wheat)|
|Reduced sodium beef broth||2 Cup (32 tbs)|
Preheat oven to 325 degrees.
*Tip: I like to prep all my vegetables before cooking this recipe.
Season the roast with salt and pepper on each side. Then drizzle 2 tbls of olive oil in a large pot over a high heat. Place the meat in the pot and brown the meat for 4 minutes on each side. Take the roast out of the pan and set aside on another plate.
Turn the heat to medium high and toss in the onions and cook until translucent, about 4 minutes. Then toss in the mushrooms, garlic and carrots, cook for another 2 minutes. Add in the tomatoes and their juices, bay leaves, thyme, beer and beef broth then add back in the roast. Turn heat to a high and bring to a boil then cover the pot and place in the preheated oven for 2 ½ hours.
Take the roast out and shred and place back into the pot. This is served great with mashed potatoes or creamy polenta*. Enjoy!
***Want to make this recipe even easier? Make it a crock pot meal! Cook the roast, onions, mushrooms, garlic and carrots as directed then place all the ingredients together in a crock pot and cover. Cook on high for 5 hours or low for 8=9 hours.
Prep: 2 minutes
Cook: 15 minutes
1 cup half-n-half
2 cups water
1 bay leaf
2 tsp fresh thyme, chopped
1 tsp of salt and pepper
½ cup corn meal
In a sauce pan combine half-n-half, water, bay leaf, thyme, salt and pepper and bring to a simmer. Add in the corn meal and stir continuously for 15 minutes. If it gets too thick add in more half-n-half or milk.