POT ROAST RECIPE WITH BEER RECIPES

Name: Beer-braised brisket pot roast
Prep time: 5 min
Cook time: 5 h
Total time: 5 h 5 min
Yield: 6
Ingredients: 1 beef stock cube , crushed; 1 tsp dried tarragon; 2 tsp cracked black pepper; 2kg rolled beef brisket; 1 tbsp sunflower oil; 500-550ml bottle of dark ale; 2 tbsp beef extract; 1 tbsp muscovado sugar; 2 tbsp dried onion flakes; 500ml beef stock; long-stem broccoli , to serve (optional)

BEER-BRAISED BRISKET POT ROAST RECIPE | BBC GOOD FOOD

Beer-braised brisket pot roast recipe | BBC Good Food image

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course

Total Time 5 hours 5 minutes

Prep Time 5 minutes

Cook Time 5 hours

Yield 6

Number Of Ingredients 11

Ingredients

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Steps:

Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

Nutrition Facts : Calories 713 calories, FatContent 42 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 2 grams fiber, ProteinContent 69 grams protein, SodiumContent 1.9 milligram of sodium

CLASSIC BEEF POT ROAST RECIPE | MYRECIPES

Classic Beef Pot Roast Recipe | MyRecipes image

If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.

Provided by Jeanne Thiel Kelley

Yield 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Steps:

Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 23.7 g, CholesterolContent 85 mg, FatContent 10.4 g, FiberContent 2.8 g, ProteinContent 28.6 g, SaturatedFatContent 3.5 g, SodiumContent 340 mg

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BEER-BRAISED BRISKET POT ROAST RECIPE | BBC GOOD FOOD

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
From bbcgoodfood.com
Total Time 5 hours 5 minutes
Category Dinner, Lunch, Main course
Calories 713 calories per serving

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