Stout Pot Roast & How To Make Pot Roast
This is an exercise in patience.
You can hurry a lot of things but pot roast isn’t one of them. If you aren’t going to take the time to cook it low and slow, you might as well just make something else. Or have take out.
The rules of pot roast, the American Grandma’s Saturday Night Special, are few but unyielding, ignore them and you’ll have shoe leather.
Step one: Caramelize the carrots and then the onions.
Caramelizing the vegetables in a hot pan gives another level of flavor that you won’t get by just tossing them in the pot with the roast.
Step two: Season the crap out of your roast, then flour it.
Use a lot of salt, it’s imperative to getting the results you want. Use good kosher or sea salt (stop buying that iodized table salt already), and don’t be shy with it. Add some garlic powder as well, and then rub in some flour.
Step Three: sear the meat in a hot pan until browned on all sides.
Step Four: deglaze the pan with beer, it also acts as a meat tenderizer.
Step Five: add back in the roast, vegetables, some broth and herbs. Cook slow and low for lots of hours.
Don’t boil, it’ll turn that roast tough. Cook it slow and low, I’ve even heard of people cooking their pot roast for up to 12 hours.
Step six: Be patient, it takes a while.
Stout Pot Roast
- 2 tbs olive oil
- 1 tbs unsalted butter
- 5 large carrots cut into 1 inch pieces
- 2 sweet white onions quartered
- 1 4 lbs chuck roast, well marbled
- 1 to 2 tbs Kosher or sea salt
- 1 tsp garlic powder
- 2 tbs flour
- 12 ounces stout or porter beer
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- Preheat the oven to 250.
- In a large dutch oven heat the oil and butter until hot but not smoking.
- Add the carrots, cook until browned, remove from pot and set aside.
- Add the onions, sear until browned, remove from pot, set aside.
- Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.
- Sear in the pan until browned on all sides, remove from the pot.
- Pour the beer into the pot, scraping to deglaze the pan.
- Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.
- Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours and up to 8.
I use thisall the time, it’s a staple in my kitchen (affiliate link)