Who doesn’t love a Beer Braised Pot Roast ? Calling all Foodies – let me urge you to save this recipe right now because you will love to have it over and over ! Our family changes a few things up , such as the types of veggies , but its always a hit and really hard to fail at this one . Its a keeper in our house .
SHOPPING LIST
3 lbs. Chuck Roast if you use a larger or smaller- adjust things as you go
2 large carrots
1 Large onion
2 parsnips- these are optional but they are so good in this dish
5 medium potatoes
2 Tbsp olive oil
1-2 clove garlic minced
3 oz can chipotle peppers in adobo sauce control heat by using less chipotle peppers
2 cups beef stock, the better the stock, the better the meal
1 pint beer preferably a pilsner or something of that sort .
2 bay leaves ( leave them whole )
Kosher salt
I also like to make roasted Vegetables on the side too – any type you and your family like – you can roast them on a separate pan about 30 min before the Roast is done . If you have an Air fryer – that’s even better for the Veggies on the side . I like to make more carrots and potatoes , we at times add cauliflower and broccoli and green beans or asparagus, mushrooms – the choices and combinations are up to you .
LETS GET COOKING !
FIRST –
Preheat oven to 325°F.
Peel carrots,( or you can use Baby carrots too ) onion and parsnips, then cut into large chunks. Do the same with potatoes, but keep them aside. We will get to them . Place a large 6-8-quart heavy based pot over HIGH heat. Add 1 Tbsp. of olive oil. You’ll be searing this.
Its always the best to Pat the roast dry on both sides then season well with salt. Place into pot and brown well on both sides, brown it to your liking, we like it nice and browned on the outside but not ” cooked through ” of course . Just a quick sizzle .
Once browned, then you remove roast and add remaining olive oil to the pot. Add garlic, carrots, onion and parsnips and cook 5-6 minutes until lightly softened. Stir occasionally and try to loosen all the browned bits from the bottom of the pot
Add the chipotle peppers in adobo sauce ( all of it together) , beer, bay leaves, and stock and bring to a boil. Mix well , then Once boiling, reduce heat to simmer and add the browned roast back to the pot. Nestle the roast on top of veggies that will be cooking with the Roast . ( Not the veggies you may do ” On the side” ) The liquid should come at least ¾ up the sides of the roast. If not, add a little water or additional stock. Arrange the cut potatoes in the liquid at the sides of the roast. I do try to even out things around the pan .
NOW ITS TIME TO COOK IT WITH LOVE
Cover and place in the oven to cook for 2 hours 45 minutes to 3 hours or until tender. Remove the roast from pot to serve. We usually like to let ours ” rest ” a bit , unless everyone is starving and wants to dig right in ! Haha ! You can slice it , chunk it , or pull it apart – whichever you prefer. Then Use a slotted spoon to remove veggies from the liquid – they will be very soft, and they fall apart easily, but they are sooo good !
Left overs freeze and refrigerate very well . I do love Leftovers from the dish, its like alot of things that get better the longer it sits ! I hope you enjoyed this recipe – and I want to share with you , that if you are looking for The Best – Holy Grail of Beef – we have what you are looking for – and it can be delivered to your door ! Its always 64% more Nutrient Dense ( Naturally ) than anything you can get from the store . See more on that here .
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