Blue Moon Recipe: Mountain Abbey Ale Pot Roast
Total Time4 Hours
Yield :8 Servings
Ingredients
- 1 3-4 Pound Chuck Roast
- Flour for dredging
- 2 Bottles of Winter Abbey Ale
- 2 Large Onion – quartered
- 2 Carrots – large chopped
- 3 Cloves of Garlic
- 1/3 cup Worcestershire
- 2 sprigs fresh Thyme
- 2 bay leaves
- 1 14.5 oz can diced tomatoes
- 3 cups beef stock
- 1tbsp Paprika
- Olive oil
- Butter
- Salt
- Pepper
- Method:
- Preheat oven to 325.
- Season chuck roast with salt & pepper on all sides. Dredge in flour, including ends. In a large Dutch Oven, heat olive oil over medium heat. Add the roast to the pot and sear all sides, about 4-5 minutes a side, then remove and set aside.
- Add a little more olive oil to the Dutch oven along with onions, carrots, garlic and a pinch of salt. Cook until onions become soft, about 10 minutes. Add beer, and Worcestershire and bring to a boil. Then add the tomatoes, stock, thyme, and bay leaves, paprika and a bit more salt, mixing well. Put the seared pot roast back into the pot and bring to a boil.
- Cover the pot and place in the oven for 3 – 3.5 hours until the meat is fork tender. Remove meat and place the Dutch oven back onto the stove top. Either with a stick blender, or food processor, blend up the cooking liquid and bring to a simmer for 3 minutes. Add 2 tbsp of butter to the liquid; this is now your gravy for the pot roast.
- Serve whole at the dinner table, or slice into ½- ¾ inch slices with a generous helping of gravy. Garnish with caramelized onions. Suggested side; Roasted Garlic Mashed Potatoes.
