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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