Dutch Oven Beer Braised Beef Chuck Roast
Finished dish, nice depths of flavors! Serve with your favorite seasonal beer.
Ingredients:
1 chuck roast around 2-3 pounds
2 seasonal beers (I used a winter lager)
3 c beef stock
3 carrots
1 butternut squash
8 baby gold potatoes
2 parsnip
2 shallots
5 cloves garlic
1/4 c balsamic vinegar
Fresh herbs (rosemary, sage, thyme) 2 stems worth each
Salt and pepper as needed to taste
2 tbsp canola oil
Tools needed:
Dutch oven
Cutting Board
Sharp knife
Vegetable peeler
Measuring cup
Tongs
Oven of course!
Let’s make some pot roast:
Preheat your oven 300 degrees.
Pat outside of the meat dry with paper towel. Season liberally with kosher salt. Allow to come up to room temperature (about 45 minutes). This will get the best results for getting a nice caramelized crust on the outside of the meat.
Clean, peel and slice root vegetables. I used carrots, parsnips, butternut squash and baby gold potatoes in this one. Whatever is in season is the best! The pieces should be cut the same size as the potatoes if possible.
Beautiful caramelized crust, this adds a nice depth of flavor to your finished roast.
Heat dutch oven on stove top over high heat. Before placing the meat in the dutch oven, pat dry both sides once again. Add in 2 tbsp oil and sear both sides of the chuck roast(see picture below). Set aside and throw in shallots and garlic. Season with salt and sweat until light golden brown on outsides of shallots and garlic. Add the vinegar to deglaze and reduce vinegar by half. Add meat, beer and beef stock. Top with chopped vegetables, season with pepper and bring liquid up to a boil.
Adding root vegetables to dutch oven
Place lid on dutch oven and place in oven for 3 hours. Below is a picture showing that the meat needs to braise a little bit longer. When done, the meat should pull away from itself easily with no resistance. Any connective tissues will be very tender. (Shown is after about 1-1/2 hours) Check on liquid level at this time and add more stock if needed. The liquid needs to be at least level with the vegetables covering the meat. Place in your fresh herbs at this time (thyme, sage and rosemary).
Checking doneness of meat about half way through listed cooking time. Times vary depending on weight of meat.
Serve it up in your favorite bowl and enjoy!
-Logan
