Thursday, September 18, 2008

Guinness Pot Roast

Yes, this recipe has beer in it, but of course the alcohol cooks out and it makes it tastes amazing!!! This is not an every day type of recipe as it takes some time and has some expensive ingredients. It is however, so unbelievably good that it is wonderful for a special meal. My husband even loved it and until I made this Pot Roast recipe I had never seen him eat any roast without smothering (ruining in my opinion) it with BBQ sauce! Here it goes....1st the ingredients, then the actual directions. Duh, I know but it looks confusing to me the way this is written! :)


TRIM, SEASON & SEAR:

1 boneless chuck pot roast or arm roast (3-3 1/2 lb)
Salt & Pepper
2 T Olive Oil

SWEAT;ADD:

2 C. Shiitake mushrooms, stemmed, halved (3 1/2 oz)
1 1/2 C. onion, diced
2/3 C. carrot, diced
2/3 C. celery, diced
1/4 C. garlic, thinly sliced
1/2 t. red pepper flakes
2 bay leaves
3 T. tomato paste
1/2 C. pretzels, finely ground


DEGLAZE WITH; STIR IN & BRAISE:

2 bottles Guinness or other dark beer (12 oz ea)
2 C. chicken or beef broth
2 T. Dijon mustard
2 T. Worcestershire sauce
Seared Roast


ADD:

3 carrots, peeled, cut into 3" long chunks

GARNISH WITH:

chopped, fresh parsley
-------------------------------------------------

preheat oven to 325

Trim meat of excess fat & season with salt & pepper; heat oil over med-high in an ovenproof Dutch oven. Sear roast on both sides until brown, 8-10 min total/ Remove roast from the pan.

Sweat mushrooms, vegetables & seasonings in the pot for 5 min. Add the tomato paste, cook 2 min, then stir in the pretzels.

Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in broth, Dijon & Worcestershire. Return the seared roast to the pot & bring the liquid to a simmer. Cover the pot, then transfer to the oven; braise roast for 2 hrs. After 2 hrs, remove pot from the oven & turn the roast over with a carving fork.

Add carrot chunks, then cover & return pot to the oven. Braise another 45 min, or until the meat is spoon-tender. To serve, transfer roast & carrots to a platter & cut meat into chunks. Bring sauce to a simmer, skimming off fat, then spoon it over the roast.

Garnish with parsley.

*makes one 2 1/2-3 lb roast, 4 C. sauce; Total time 3 1/2 hours

3 comments:

Julie said...

so do we get to drink some guiness on the side too? ;)
love,
your irish friend.

Lynne Paulus said...

Well, you wouldn't want to waste what's left over right? :)

mont.meg said...

Tried and loved it. Great recipe!