Holiday Porter Pot Roast
Source of Recipe
Internet
List of Ingredients
4- to 5-pound chuck roast, bottom round, or rump roast,
boned and tied
Salt and pepper
Dried thyme and ground sage (enough to season
generously)
3 tablespoons olive oil
2 pounds onions, peeled, halved, and thinly sliced
1 carrot, diced
1 rib celery, diced
6 garlic cloves, chopped
1 tablespoon molasses
4 bay leaves
1 12-ounce bottle Porter or other dark ale or beer
2 tablespoons Dijon mustard
1 tablespoon malt or red wine vinegar
1. Season the meat generously with salt, pepper, thyme, and sage. In a heavy
Dutch oven or other casserole large enough to hold the meat, heat the olive oil
over medium-high heat. Add the roast and sear it on all sides.
2. Remove the roast from the pan and set aside on a platter. Add the onions,
carrot, celery, garlic, and molasses to the pan. Cover and cook over medium heat
for 10 to 12 minutes, or until the onions are soft and beginning to brown.
3. Return the roast to the pan. Add the bay leaves and beer. Cover and cook over
low heat for 1 1/2 to 2 hours, until the meat is tender.
4. Remove the meat to a warm platter. To make the sauce, degrease the liquid in
the pan, then stir in the mustard and vinegar. Boil the sauce until it just becomes
syrupy. Remove the bay leaves.
5. Slice the roast and pour some of the sauce and vegetables over the meat. Serve
accompanied by mashed potatoes and the rest of the sauce.
Recipe
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