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When I set out to make this roast I wanted to find a dark and thick beer to be part of the braising liquid I was going to cook it in. I was looking for Guinness when I stumbled across a double chocolate stout made by Young’s. I snatched up a can and decided instantly to include a cocoa and brown sugar rub to sear on the roast to compliment the beer.
After the initial sear I braised the roast for a couple hours then added the carrots and potatoes. Cooked the whole thing another hour and then served it up. The stout beer smelled strong for the first part of the braise but as time went on the aroma faded and in the end the braising liquid was a delicious sauce to serve over the meat.
I made this for a Christmas party and I got good reviews, the one criticism was that it was a little sweet, which was a relief – I worried that the stout would be to strong but the long cook helped it blend right in to the other flavors present in the liquid.
BEHIND THIS BITE
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| Chocolate Stout Pot Roast |
I’ll never forget the first time I made a pot roast. I had it on the stove cooking away, when I decided to give Mom and Dad a call. I was living in New York City and I always made it a point to call every Sunday if I could. The roast was in simmer stage and I knew I would have time to do a little yacking before I would be able to eat. I talked to Mom first and she was exited about my pot roast, giving me suggestions and quizzing me on how I made it.
She turned the phone over to Dad and he was less enthusiastic. I asked him “What’s wrong with pot roast, we ate it a lot growing up?” He replied “Your Mom has made so many Gad damn pot roast since we been married that I could care less if I ever ate it again.” He did have a point. I decided to make it as a way of reliving dinner when I was young, I guess the reason why I remember pot roast is because Mom made it often – maybe a little to often, according to Dad.
Eat well, cook often …
THE RECIPE
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| Chocolate Stout Pot Roast |
Serves 4; 4 hours
1/4 C Brown sugar
2 Tbs Cocoa powder
2 Tbs Salt
1 Tbs Pepper
1 tsp Cinnamon
1/4 tsp Nutmeg
3 lbs Chuckeye roast, boneless
1 C Red onion, diced
1/2 C Carrot, diced
1/2 C Celery, diced
1 Tbs Garlic, minced
1 can Chocolate stout beer (12 to 14 oz)
1 can Beef broth (14 oz)
3 Carrots, large chunks
3 Potatoes, large chunks
Make rub
In a bowl mix together sugar, cocoa, salt, pepper, cinnamon and nutmeg until well combined. Liberally apply rub to all sides of roast and let marinate 30 minutes.
Sear, sauté mirepoix
In a large dutch oven over medium-high heat sear roast on all sides in a little olive oil, 2 to 3 minutes per side, or until a crust forms. Remove roast to a plate. Add onion, celery and carrot to pot and cook until soft, 3 to 4 minutes. Salt and pepper to taste. Stir in garlic and cook 1 minute more or until fragrant.
Deglaze, simmer, finish
Add beer and broth to pan, scraping up brown bits from bottom. Return beef to pot, bring to a simmer, cover and let cook for 1 hour and 30 minutes. Add potatoes, carrots, adjust seasonings if necessary. Cook another hour or until beef is fork tender. Remove from heat and serve.
