Beer-Can Pot Roast

Okay, so this is from over a year ago! Oops. Time to catch up on some blogging!

The weather is going to be turning cooler here soon (okay, okay…“soon” may be a bit hopeful) and this braised beef recipe is an excellent Sunday meal! The original is from the GQ November 2008 magazine (who would’ve thunk a men’s fashion magazine would have great recipes!), but it’s not available online for some reason. We lost the recipe in our move, so when we found it again, I knew it had to go up on the blog!

Get ready for yum!

Ingredients

3 pounds beef chuck, in chunks
Salt and pepper
Olive oil
Beer
Carrots and onions, chopped
Parsley (3 sprigs)

Directions

  1. Season the beef with salt and pepper liberally. You want to use an inexpensive cut of beef. The braising and then cooking in the oven will soften up the fats and make delicious, tender morsels out of cheap meat.

IMG_0157Today’s chef is my dear husband Luke. Here he is chopping beef into about 2 in. chunks.

  1. Over medium flame, coat the base of a heavy-bottom pot with oil. When the oil is hot, add the beef and cook on all sides until it’s evenly brown and crispy. Remove and place on a plate, uncovered.

IMG_0158We used one of our awesome wedding gifts, a cast iron pot. It works perfectly for this!

IMG_0161

Gotta make sure the chef is well lubricated!

IMG_0164Next time we make this, we’re going to break up the beef into smaller batches.
We think it’ll be easier to brown it and get it crispy.

  IMG_0165Although that looks pretty good too!

  1. Pour in a bit of beer, let simmer, and “scrape up the tasty brown bits” with a spoon.

IMG_0166Said tasty brown bits.

  1. Add the vegetables. Use enough to make a deep bed—two large onions and three big carrots—it all depends how big the pot is. You can also add unpeeled garlic.

IMG_0169We peeled our garlic, but it’s really not necessary.

  1. Cook on low, stirring occasionally, for about 45 minutes or until the vegetables are well caramelized.

IMG_0171Caramelizing the vegetables allows them to release their sugars.
It’s a nice sweet contrast to the salt of the beef.

  1. Preheat the oven to 350 degrees.
  2. Place the beef back into the pot, nestled in among the vegetables.

IMG_0175Add the parsley.

IMG_0177Pour in more beer so that it comes up about half way on the sides of the meat. You may need more than one can of beer.

IMG_0176

  1. Cover, place in the oven, and cook for two to three hours—or until the meat is melting and tender.

IMG_0181The longer it cooks, the softer the meat gets.
This is why its a good idea to do this on a weekend when you have time.
You can’t rush this meal!

An aside:

While we waited for the beef to stew, we decided to make some mashed potatoes. We got this cool immersion blender for the wedding, so Luke decided to try it out.

 

IMG_0184 IMG_0186Luke is way too excited about this!

Yeah, you can maybe tell from the picture…the mashed potatoes were really sticking to each other. Turns out the immersion blender is THE WORST WAY to make mashed potatoes. It does something to the starches and makes gummy goo instead of delicious, fluffy mashed potatoes. Yeah, we stick to making salsa and soups with the immersion blender now.

Two-and-a-half hours later, the smell was heavenly. We pulled the beef out of the oven and this gorgeous sight greeted us:

IMG_0189

  1. Remove the meat, place on a plate, and cover with aluminum foil.

IMG_0191

  1. Pour the cooking liquid through a mesh strainer and discard the vegetables. (Don’t ask me why there’s two step 9’s.  WordPress is weird some times).

IMG_0192You can serve the liquid as is, or you can out it back on the stove in a smaller pot on medium heat to reduce it some and intensify the flavors.

IMG_0195You can either keep the beef in chunks or shred it. Pour some of the cooking liquid over it and serve the rest on the side. Goes great with egg noodles or mashed potatoes (just don’t use the immersion blender!).

IMG_0198

A-ma-ZING!

You can make this dish with other proteins (lamb, pork shoulder, beef short ribs) and vegetables (fennel and ginger with pork, parsnips or cloves). You can also use different types of beer (the original called for Budweiser) or even red wine (the traditional liquid for braising).

Enjoy!

Beer can pot roast nutrition

P.S.  The fat seems low on this.  I use the Livestrong Recipe builder to get the nutrition facts…

Leave a Reply

Your email address will not be published. Required fields are marked *