Beer Braised Pot Roast Recipes

Steps:

• Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

Steps:

• Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
• Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.