Thursday, October 4, 2012

Beer Braised Beef

I had a roast in my freezer just waiting to be enjoyed, so when it came time to choose a recipe for cooking club, I wanted to find a new yummy way to incorporate that roast. We exclusively cook from Pioneer Woman recipes so I selected her Beer Braised Beef recipe. I cooked it last night and invited the Hayes and Hedgspeths over to help us enjoy it. Every one said they liked it so I will give it a thumbs up! I made lots of changes to the original recipe, so see my notes in parentheses below.


Ingredients

  • 1 whole Chuck Roast, 2 1/2 To 5 Pounds
  • Salt And Pepper To Taste (Be Generous!) (I used Garlic powder instead of salt)
  • 3 Tablespoons Olive Oil
  • 4 whole Onions, Peeled And Sliced Thick (I used 1)
  • 5 cloves Garlic, Chopped (I used garlic powder so I didn't use whole garlic, although I'm sure it would have been great)
  • 2 cans Beer (I used Bud Light)
  • 1 teaspoon Ground Thyme
  • 1/2 teaspoon Rosemary Leaves
  • (I used 2 chopped potatoes and 1/2 a bag of baby carrots--you can't have roast without potatoes and carrots!)

Preparation Instructions

Preheat oven to 275 degrees. Heat oil in a large dutch oven over high heat.
Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
Serve with very crust bread to sop up the juice.
I used my crock pot since I was cooking for guests and it was a work night. I set it on low and cooked for 6-7 hours. I put the roast in the bottom of the pot, after peppering and garlic powdering each side. Then I put the veggies around it and on top of it and peppered and powdered again. Then I poured in 2 cans of beer, and since it didn't cover the roast and veggies all the way, I added 1 cup of water. I also tossed in a few pepperocinis and then sprinkled the rosemary and thyme on top of everything. Ta--da!!
This is the pic from the Pioneer Woman website. Looks yummy, right???


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