Porter Pot Roast

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Porter Pot Roast

#1 Post by Greenblood » Thu Oct 12, 2006 4:23 pm

Porter Pot Roast

I got this one from the Kansas City Star a few years back. It's a great dish for hearty winter time eating. It uses a dark beer (porter, stout, or brown ale) that cooks down with the onions into a rich sauce. I used Boulevard's Bully Porter, although I think a stout would work well also.

Makes 6 to 8 servings

1 chuck roast, bottom round, or rump roast (4 to 5 lbs) boned and tied
Salt and pepper to taste
Dried thyme and ground sage to taste
3 tablespoons olive oil
2 pounds onions, peeled, halved, thinly sliced
1 carrot, diced
1 rib celery, diced
6 cloves garlic, chopped
1 tablespoon molasses
4 bay leaves
2 bottles (12 ounces each) porter, stout, or brown Ale
2 tablespoons Dijon or coarse grained mustard
1 tablespoon malt or red wine vineagar (or to taste)

Season meat generously with salt, pepper, thyme, and sage. Heat oil over medium-high heat in a heavy Dutch oven or casserole large enough to hold meat. Put in roast and sear on all sides. Remove roast and add onions, carrot, celery, garlic, and molasses. Cover and cook over medium heat 10 to 12 minutes until onions are soft. Put meat back in and add bay leaves and beer. Cover and cook 1 1/2 to 2 hours over low heat until meat is tender. Remove meat and keep warm. Degrease liquid in pot, stir in mustard and vineagar. Boil sauce, uncovered, until it becomes syrupy. Taste for salt and pepper and vinegar. Slice roast. Pour some of sauce and vegetables over meat and serve. Pass remaining sauce seperately.

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