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roasted

Brown Ale Beer-Braised Pot Roast

October 24, 2016 by rachelle 18 Comments

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.

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!

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.

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 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.

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’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.

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!

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
Print

Brown Ale Beer-Braised Pot Roast

Ingredients

  • 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

Instructions

  1. Heat oven to 275
  2. Combine flour with a generous amount of salt and pepper in a bowl
  3. Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
  4. Heat oil and butter in a Dutch oven over medium-high heat
  5. Add roast and sear on all sides - about 4 - 5 minutes each side
  6. Remove roast from pot and set aside on a plate
  7. Remove pot from heat and turn off burner
  8. Carefully add beer to the pot - it will splash and splatter
  9. Add pot back to medium heat and scrape all the bits from the bottom of the pot
  10. Return meat and any juices to the pot, cover with a tight lid, and transfer to the oven for 4 - 4 1/2 hours
  11. Add vegetables to the pot and cook for another hour or until fork-tender

NOTES:

  1. 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.
  2. You don’t want to put your vegetables in too soon or they’ll get weird and mushy
  3. You don’t want your potatoes to be covered in the liquid or they’ll get weird and mealy
  4. 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.
  5. 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.

brown-ale-beer-braised-pot-roast

Filed Under: Entrees Tagged With: beef, beer, beer braised, craft beer, meat, one pot, pot roast, potatoes, roast, roasted, vegetables

Prosciutto Wrapped Asparagus

February 16, 2015 by rachelle 2 Comments

I know I posted an asparagus recipe a couple of weeks ago, but we had these this weekend and they are just to good not to share.

 

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And asparagus is good for you, right?  This is super easy and is a huge hit with my friends and family.  You can serve it as an appetizer, side, or a snack.  They are also best at room temperature, so it’s perfect to make them before your guests arrive — assuming you are going to share.

 

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I like to have garlic flavor with just about any roasted vegetable and here I used garlic paste mixed with a little olive oil and lemon juice.  I’ve heard that raw garlic can burn at high temperatures, but I wouldn’t know anything about that.

 

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I’m just sayin…..

 

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This time I used smoked prosciutto.  I really liked the flavor, but it was kind of stiff and more difficult to work with than regular prosciutto.  I sprayed a little water on it and it softened up enough for me to be able to wrap it around the asparagus without breaking.  As you can see, some of them I didn’t spray quite as much and the little buggers came undone — but they were still delicious!

 

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Whether you use regular or smoked prosciutto, share with your friends, or hoard them all for yourself, go roast you some asparagus and wrap them in prosciutto.  Trust me, you will love it!

Adapted from Giada De Laurentiis

Print

Prosciutto Wrapped Asparagus

Ingredients

  • 12 asparagus stalks rinsed and tough ends trimmed
  • 1 Tbs garlic paste
  • 1 Tbs olive oil
  • 1 Tbs lemon juice
  • a couple of dashes of salt
  • 6 slices smoked or regular prosciutto, halved lengthwise

Instructions

  1. Preheat oven to 450
  2. Mix together garlic paste, lemon juice, olive oil and salt
  3. Place asparagus evenly in a shallow baking dish or cookie sheet, add olive oil mixture, and toss to coat
  4. Roast asparagus for 10-15 minutes, depending on size
  5. Remove asparagus from oven and let cool completely
  6. Wrap each piece of asparagus with one half of the prosciutto
  7. Serve at room temperature

Note: You can make as much or as little of these as you like, you just need half the amount of prosciutto as you have of the asparagus

Note: I did not add pepper because the smoked prosciutto had quite a bit already on it, so if you use regular prosciutto, you may want to add a little pepper to the olive oil too.

Filed Under: Archives Tagged With: asparagus, prosciutto, roasted

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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