Beer Braised Pot Roast
Beer Braised Pot Roast, a Pot Roast / Comfort Foods beef recipe, ready in 210 minutes, serves 6 to 8 Servings.
Recipe Courtesy Of:
Cook Time: 3 hrs 30 mins
Servings: 6 to 8
Ingredients: 12
Ingredients
Preparation
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Step 1
Preheat oven to 325°F.
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Step 2
Peel carrots, onion and parsnips, then cut into large chunks. Do the same with potatoes, but keep them aside.
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Step 3
Place a large 6-8-quart heavy based pot over HIGH heat. Add 1 Tbsp. of olive oil.
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Step 4
Pat the roast dry on both sides then season well with salt. Place into pot and brown well on both sides.
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Step 5
Once browned, remove roast and add remaining olive oil to the pot. Add garlic, carrots, onion and parsnips and cook 5-6 minutes until lightly softened. Stir occasionally and try to loosen all the browned bits from the bottom of the pot.
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Step 6
Add the chipotle peppers in adobo sauce, beer, bay leaves, and stock and bring to a boil. Once boiling, reduce the heat to simmer and add the browned roast back to the pot. Nestle roast on top of veggies. The liquid should come at least ¾ up the sides of the roast. If not, add a little water or additional stock. Arrange the cut potatoes in the liquid at the sides of the roast.
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Step 7
Cover and place in the oven to cook for 2 hours 45 minutes to 3 hours or until tender. Remove the roast from pot and slice or pull to serve. Use a slotted spoon to carefully remove veggies from the braising liquid – they will be very soft.
Nutrition Information
Nutrition information per serving: 610 Calories; 265 Calories from fat; 29.5 g Total Fat (10.8 g Saturated Fat; 13.6 g Monounsaturated Fat); 161.3 mg Cholesterol; 447.3 mg Sodium; 36.0 g Total Carbohydrate; 5.4 g Dietary Fiber; 45.3 g Protein; 5.2 mg Iron; 1120.2 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 12.6 mg Niacin (NE); 0.9 mg Vitamin B6; 2.9 mcg Vitamin B12; 10.0 mg Zinc; 39.2 mcg Selenium; 172.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber and Thiamin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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