02 November 2008

beer and pretzel pot roast

mike does not like pot roast, but he really likes this recipe (I think it was something to do with beer being in the recipe name), but seriously, beer and pretzels is a time-honored combination. we usually just serve this by itself and count the veggies in it as our side dish. you can substitute potatoes for the parsnips if you want, but the parsnips are really good in this. one of the best ways to crush the pretzels is to put them in a freezer ziploc bag and smash it with a meat mallet, it's a great way to work out your anger or frustration. it takes a little time to cook (about 3 1/2 hours), but it is well worth the time and your house will smell so yummy while it is cooking!

beer and pretzel pot roast

1 boneless chuck pot roast (3 -3 1/2 lbs), trimmed
salt and pepper
2 tablespoons olive oil
2 cups shiitake mushrooms, stemmed and halved
1 1/2 cups onion, chopped
2/3 cup celery, chopped
1 cup carrot, chopped, divided
1 cup parsnips, chopped, divided
1/4 cup garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 bay leaves
3 tablespoons tomato paste
1/2 cup pretzels, crushed
2 bottles of dark beer (guinness), 12 oz each
2 cups chicken broth
2 tablespoons dijon mustard
2 tablespoons worcestershire sauce

  1. preheat the oven to 325
  2. season the meat with salt and pepper. heat oil over medium-high heat in an ovenproof dutch oven. sear roast on both sides until brown, 8 -10 minutes total. remove roast from pan
  3. sweat mushrooms, vegetables (1/2 cup each of the carrots and parsnips), and seasonings in the pot for 5 minutes. add the tomato paste, cook 2 minutes, then stir in the pretzels.
  4. deglaze with the beer scraping up the brown pits on the bottom of the pan; stir in broth, dijon, and worcestershire. return the seared roast to the pot and bring the liquid to a simmer. cover the pot, then transfer to the oven; braise roast for 2 hours.
  5. after 2 hours, remove pot from the oven and turn the roast over with a carving fork. add the remaining 1/2 cup carrots and 1/2 cup parsnips, then cover and return pot to the oven.
  6. braise another 45 minutes, or until the meat is spoon-tender. to serve, transfer roast and vegtables to a platter and spoon the sauce over.

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