6/20/15

Beer Braised Beef Roast

Some people never get enough jewelry. They love their diamonds. Others have a closet full of shoes, somewhat resembling a mini shoe store. I love my diamonds and shoes, but what I really love is to be turned loose in a kitchen store with a credit card. I love to browse among the dishes, flatware, and cookware. When I take a trip, my souvenir will likely be some new item for my kitchen. When I was working on how to prepare this recipe, though, I realized I needed yet another item for my kitchen. A braiser would be perfect for a cut of meat like this chuck roast. I made do with an enameled cast iron Dutch oven, but I'm bumping the braiser to the top of my wish list.







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Beer Braised Beef Roast

1 (2 - 2 1/2 pound) beef chuck roast
Salt
Pepper
1 tablespoon olive oil
1 onion, quartered
1/2 pound baby carrots
3/4 pound small red potatoes
2 - 3 celery stalks, cut in pieces
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 (12 ounce) can beer

Preheat oven to 300 degrees F. Prepare a braiser by lightly spraying with cooking spray, set aside.
Sprinkle roast on both sides with salt and pepper. Heat olive oil in a large skillet, sear roast on both sides. Place onion, carrots, potatoes, celery, and garlic in bottom of prepared braiser. Add Worcestershire sauce and beer. Place seared roast over vegetables. Cover and cook for about 2 1/2 hours or until roast is tender. Place roast on a serving platter, use a slotted spoon to scoop out vegetables.




Assemble vegetables in the bottom of the braiser, then add the liquid ingredients.



Place the browned roast over the vegetables. Cover and cook for about 2 1/2 hours.


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