Old Fashioned Beer Pot Roast

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Old Fashioned Beer Pot Roast; lifeofrockstar.com, dinner recipes, easy recipes

Old Fashioned Beer Pot Roast; lifeofrockstar.com, dinner recipes, easy recipes

When you are looking to bring the classic meat and potatoes back to the dinner table, this dinner recipe is a great move. Colorful, flavorful, and cooking the way your grew up, Pot Roast brings more than a hearty meal to the table. It brings back memories. LOAR contributor Diane Bittiker’s Old Fashioned Beer Pot Roast is an easy recipe to make while also an economical meal to feed the family. It’s perfect for cold winter nights!
 
Old Fashioned Beer Pot Roast recipe by Diane Bittiker
 
Ingredients:
 
3 TO 5 LB bone in Chuck Roast
(You can use a Chuck Roast without the bone, but the bone adds more flavor.)
12 OZ can of V8 juice – (You may use any type of tomato juice or Bloody Mary Mix that you prefer.)
12 OZ can of Beef Broth
1 dry packet of Onion Soup Mix
1 Bottle of Beer, your favorite brand (This could be 2 beers if the chef in question drinks and cooks at the same time… Just make sure at least one beer gets poured into the pan!)
4 Potatoes – PEELED
4 large Carrots – PEELED
1/4 Cup Vegetable Oil
Flour for dusting
 
Directions:
 
Preheat over to 325º.
 
The most important first step–BROWN THE MEAT –in a Dutch oven, (or any large pan with a tight lid.) Put about 1/4 Cup of Vegetable Oil in the pan and dust the meat with the flour. Then brown the meat on each side uncovered for at least 10 minutes.
 
Mix the V8 juice, Broth, Soup Mix and Beer together. Pour over the meat.
 
Cover and bake in oven at 325º for about 3 hours. Do not cut the time or it won’t be tender. Check the pan about half way through cooking time to see if the liquid is evaporating. IF IT IS – JUST ADD SOME WATER TO THE PAN.
 
At the end of three hours, put the carrots and potatoes in the pan. Bake 1 more hour until the vegetables are done. (Total cooking time in oven: 4 hours).
 
Remove the meat and veggies from the pan and place on a platter. Cover with foil and keep warm in the oven. Put the pan on the stove and reduce the sauce, simmering for 10-15 minutes until it is thick. (It can be thickened with a flour water mixture, but the reducing method produces a much richer flavor.) Serve the gravy with your old-fashioned pot roast from Diane!! And–of course–more beer!
 
great recipes from the kitchen of Diane Bittiker on lifeofarockstar.com
 
Entertainment News / Food To Eat / Dinner Recipes by Diane Bittiker

Posted January 8, 2009; updated November 16, 2015

 

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