What could possibly be more American that pot roast, beer and a red white and blue plate? Not much. This is a simple dish that has a few applications. (Think beefy, cheesy, oniony sandwiches). Put it in the slow cooker or use a dutch oven (I do not like that expression….).
We have cooked this a few ways, both on the stove top (you need at least three hours) or in a slow cooker. Low all day will work well. If you don’t have a fat strainer, now is the time to buy one and if you don’t know how to make a rue, now is the time to learn. Just use any beer you have. Honestly, the cheaper the better.
Beer Braised Pot Roast
Ingredients
- 4-5 Pounds Chuck Roast Bone in preferably
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tsp Pepper
- 1/2 Tsp Salt
- 4 Tbsp Butter
- 4 Tsp Flour
- 1/2 Cup Half and Half Milk can be used, higher fat preferable
- 1 Bottle Beer The cheaper the better
- 1 Cup Chicken Stock
- 1 Whole Onion, cut into wedges
Instructions
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Coat the roast with the garlic powder, paprika, pepper and salt. Sprinkle it all over as evenly as you can.
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Using a preheated pan (Medium High) with the butter, brown on all sides.
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If you are using a soup pot to cook this (not a slow cooker) add your beer, chicken stock and onion and simmer for three hours. Turn once during that time.
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If you are using a slow cooker, add the browned roast and liquids (with onion) and put on low setting.
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When the roast is ready, you will need to strain the fat and chunks from the liquid. We use a fat strainer but you can also use a ladle. It doesn't have to be perfect. Some fat is always ok and some bits of meat and onion won't hurt it either. Once you have strained this put aside.
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Now we need to make a rue. Add 2 tablespoons butter over medium heat and let melt. Then add 2 tablespoons flour and whisk. As it becomes bubbly add in your liquid slowly. It will thicken quickly. You should have about a cup of strained liquid.
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Keep going with the whisk for about 2 minutes. Add the milk and let sit another 2 minutes. Stir often.
