Beef and Beer Pot Roast: A Rich and Moist Classic with Crispy Crust

Here’s a recipe for Beef and Beer Pot Roast: A Rich and Moist Classic with Crispy Crust:

Recipe:

Servings: 8-10

Cooking Time: 3 hours 30 minutes

Description: A classic pot roast recipe elevated by the addition of beer, resulting in a rich, moist, and flavorful dish with a crispy crust.

Ingredients:

For the pot roast:

• 3 pounds beef pot roast (chuck or round), trimmed of excess fat
• 1 large onion, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

For the beer braising liquid:

• 1 cup beef broth
• 1 cup beer (dark beer or stout works well)
• 2 tablespoons tomato paste
• 2 bay leaves

For the crispy crust:

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the pot roast until browned on all sides, about 2 minutes per side. Remove the pot roast from the pot and set it aside.
3. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened and caramelized, stirring occasionally, about 20 minutes.
4. Add the minced garlic, salt, black pepper, and thyme to the pot and cook for 1 minute, stirring constantly.
5. Add the beef broth, beer, tomato paste, and bay leaves to the pot. Stir to combine, then add the browned pot roast back to the pot.
6. Cover the pot and transfer it to the preheated oven. Roast the pot roast for 3 hours, or until it reaches your desired level of tenderness.
7. Remove the pot roast from the oven and let it rest for 30 minutes.
8. While the pot roast is resting, prepare the crispy crust. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
9. Remove the pot roast from the pot and place it on a baking sheet lined with parchment paper. Sprinkle the crispy crust mixture evenly over the top of the pot roast.
10. Return the pot roast to the oven and roast for an additional 10-15 minutes, or until the crust is golden brown and crispy.
11. Slice the pot roast against the grain and serve with the rich, beefy braising liquid and the crispy crust.

Picture:

[Image description: A warm, golden-brown pot roast surrounded by a rich, dark brown gravy, served with a side of roasted vegetables and crusty bread. The pot roast has a crispy, caramelized crust on top and is sliced to reveal its tender, pink interior.]