Brown Ale Beer-Braised Pot Roast is an update to a classic dish by beer-braising the roast for several hours and finishing the veggies for an amazing meal!
I got a little lost, y’all.
The main reason that I started this ridiculous website was to share my love of home brewing, craft beer, and food. Not necessarily in that order. I don’t know where in tarnation my head went, but I got distracted and lost my focus. I think sometimes we get caught up in what is trendy, or what everyone else is doing, or what we think should be rather than keeping true to who we are. And, as usual, by we, I mean me. Well, I’m focused and I’m back to doing what is in my heart. And that, my friends, is all things beer.
I started this website in August of 2014 with my very first post of a Vanilla Bean Bourbon Porter Peach Pie. I made the beer that went into that pie. The photos were crap and taken with a point and shoot, but I make no apologies. Everyone has to start somewhere and I still remember the passion and excitement I felt when I made a pie with my own signature home brew. And it was delicious.
I’ve also shared some of my home brewing fun over the last couple of years. There was this competition where I unofficially came in second place with the above mentioned signature beer. There was an informational post about the basics of home brewing and the annual Women’s Brew at NoDa Brewing Company. And we can’t forget about the time Lisa ran her truck over my brew pot – presumably so she would beat me in said competition. She didn’t. 🙂 In fairness, I will disclose that she did buy me a new one! Some of these old photos didn’t survive the transfer from my original site to this one. That’s both a blessing and a curse.
The point of all this is to say that I’m back to basics. The basics of my passion, my fun, my purpose, and enthusiasm. Home brewing, craft beer, good friends, and good food. So I leave you with the basic of all basics. The pot roast. Braised in a brown ale.
Brown Ale Beer-Braised Pot Roast
- 2 1/2 - 3 lb chuck roast
- 1 - 2 cups of flour
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 12 ounce can of brown ale - I used Sweet Josie Brown Ale from Lonerider here in North Carolina
- 2 onions peeled and quartered
- 12 carrots peeled, trimmed, and cut into 1 - 1 1/2 inch pieces
- 5 baking potatoes peeled and cut into 2 inch pieces
Heat oven to 275
Combine flour with a generous amount of salt and pepper in a bowl
Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
Heat oil and butter in a Dutch oven over medium-high heat
Add roast and sear on all sides - about 4 - 5 minutes each side
Remove roast from pot and set aside on a plate
Remove pot from heat and turn off burner
Carefully add beer to the pot - it will splash and splatter
Add pot back to medium heat and scrape all the bits from the bottom of the pot
Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
Add vegetables to the pot and cook for another hour or until fork-tender
- My Dutch oven from Lodge has a very tight fitting lid and I don’t lose much liquid. If yours isn’t tight, you may want to check it periodically to make sure you still have liquid and add more beer or beef stock as needed.
- You don’t want to put your vegetables in too soon or they’ll get weird and mushy
- You don’t want your potatoes to be covered in the liquid or they’ll get weird and mealy
- I am a complete weenie when it comes to fire, so I always turn it off when I’m adding booze so I don’t blow myself up.
- I sometimes like my potatoes with sour cream and/or butter, but sometimes I like gravy. If you want or need to thicken up the liquid for some beer gravy, just mix together 1/3 cup with 3 tablespoons of corn starch, bring the liquid to a boil and slowly stir in the cornstarch about 1 tablespoon at a time until it’s the thickness desired.
Kathleen | Hapa Nom Nom
I think as bloggers almost all of us go through an identity crisis. There are so many amazing bloggers out there and tasty dishes, it’s hard not to be influenced and pulled in different directions – I know I’ve been there. In any event, I’m loving this back-to-roots dish! This has comfort food written all over it and that brown ale combo sounds fantastic!
Dannii @ Hungry Healthy Happy
I can totally relate to the identify crisis – I think it happens to us all!
This is some delicious comforting autumn food you have posted though. Pot roast is such a classic dish that I am sure we all grew up with.
Dawn - Girl Heart Food
There’s so much stuff on the go with all kinds of blogs so sometimes it’s definitely hard to lose focus and stay true to why you started it….’cause that’s what makes you, you, right 🙂 ? I love the basics and those, most times, are the tastiest meals! You can’t go wrong with roast and beer, can ya, my friend….especially this time of year 😉 Big yum!
David @ Spiced
Welcome back, Rachelle! I totally understand how it’s easy to get lost in the blogworld. But to the return of delicious beer + recipes, I say Cheers! (And I also just started a slow clap, but you probably can’t hear that one…) This pot roast sounds like my kind of meal! It’s the perfect Fall weather food…especially when they’re calling for a mix of snow (snow!?!) and rain here later this week. Yum!!
This meal looks so hearty! I cannot wait for more of these richer winter meals as the weather cools down 🙂
Cheyanne @ No Spoon Necessary
Well I am SO excited for your return to ALL things beer, Rach! I mean, you ARE the brew master after all..err beer girl. Who cooks. 😉 Can’t wait to see where all this positive energy takes your blog! I love this roast, girlfriend! It looks seriously comforting, plus you KNOW I love that you used beer! Do you deliver? Because I’m craving this for breakfast! Pinned! Cheers, lovely! Xoxo
I think we all had different reasons for becoming “bloggers” and it’s only normal to be influenced by other bloggers work. I think the important thing is (what you are doing) remember the reason why you became a blogger in the first place. Loving yours by the way!! I love beer, I have never crafted but maybe some day and I love food!!! This dish has all the elements I love and it looks fantastic!
I can relate, – identity crisis… It is normal, I guess? This comfort dish looks beautiful! And the photos-mouthwatering!
Matt @ RoughEats
I love a good pot roast. I’m looking at this dish in big time envy, absolutely the taste of the autumn/winter.
Gayle @ Pumpkin 'N Spice
Mmm pot roast is my favorite comfort food! It reminds me of my Grandma. Your brown ale version sounds delicious, Rachelle! Love the flavors in here!
I’m so excited for your posts! And I need to go back and find that pie! Yum. This looks amazing. Nothing’s better than pot roast in the fall.
karrie @ Tasty Ever After
Yay to being back to cooking with beer!! Everything makes beer taste better and I’m loving this recipe. I have a pot roast in the refrig for dinner tomorrow night and need to make your version. Also, your pics are so gorgeous. Good job Beer Girl…and GO PATS!! 😉
YES! Nothing like being who we are! And not for nothing – I get it! I think many of us have fallen into the trap of what’s trending! I’m very happy to see you bring back the beer! These recipes are the bomb!!! Great photos, BTW! Cozy cozy!
Yes it’s totally common to get lost in this blogging world. I am glad you are back to where you belong Rachelle 🙂 Love the pictures!
Yay, love that you are getting back to what you love and are passionate about 🙂 This pot roast looks absolutely comforting and delicious! Perfect for the chilly fall weather we have here!
Kathy @ Beyond the Chicken Coop
I can totally relate with the evolution of a blog…..especially the photos! If I only knew then what I know now and there’s still so much to learn! Pot roast is a great fall and winter dinner. Add a little beer and it’s that much better 🙂