Monday, February 23, 2015

Beer Braised Chuck Roast with Balsamic

Pot roast is a dish that brings me back to childhood. It was something easy that my mom could throw into the crock pot and then forgot about for hours while she drove me and my brother around to endless school, dance, soccer, basketball, violin, choir, baseball practices like our very own limo driver. Only our limo was a massive Ford Expedition with a lift kit and the muffler removed, so you could here her driving through the neighborhood, signaling us to stop whatever it was that we weren't supposed to be doing. Well, this my friends is not exactly my mother's pot roast. I slowly braised my chuck roast in a little bit of balsamic vinegar for sweetness and beer, thus adding all of the possible flavors. 

Beer Braised Chuck Roast with Balsamic

  • 3 lb. boneless chuck roast
  • 2 tbsp. canola oil
  • salt and pepper to taste
  • 1 red onion, largely chopped
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups beer (I used Four Peaks Kiltlifter), or broth of choice
  • 3 fresh sprigs of thyme
  • 4 large carrots, peeled and halved
  • 8-10 baby potatoes

Preheat the oil in a large oven safe pot over high heat. Season the roast on both sides with salt and pepper and then sear in the hot oil for 2-3 minutes on each side until nice and brown. Remove the seared roast and set on a large plate to rest while you cook the onions.

Lower the heat to medium and add the onions to the hot oil. Season with salt and pepper and cook for about 5 minutes until softened. Add in the balsamic vinegar and cook, stirring often as the vinegar reduces down into a syrup-like texture and absorbs into the onions; about 2-3 minutes. 

Add the roast back into the pot, then pour the beer around the beef. Add the thyme sprigs and cover the pot. Add to a 300 degree oven and cook for 3 hours until the meat is cooked through and tender.

Add in the carrots and potatoes, re-cover and cook for another 60 minutes until the beef is easy to shred with a fork and the veggies are tender. Serve hot. 

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