90 MINUTE BEER-BRINED POT ROAST
This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.
Provided by duonyte
Categories Roast Beef
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
- Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
- Add the pot roast, seal and shake to coat the roast.
- Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
- Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
- Remove the roast from the brine and pat dry. (Discard the brine).
- Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
- Remove to a platter and season with salt and pepper.
- Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
- Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
- Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
- Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
- Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
- Skim fat from the liquid, then place the pot over medium high heat.
- Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
- While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.
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Justin George
[email protected]I highly recommend this recipe. It's a great way to make a delicious and hearty pot roast.
Ken Spencer
[email protected]This recipe is a winner! The meat is so tender and flavorful, and the vegetables are perfectly roasted.
Manish lama
[email protected]This pot roast is a great way to use up leftover vegetables. Just toss them in the pot and they'll cook perfectly.
Nishan Khadka
[email protected]I've tried this recipe with different types of beer and they all work well. It's a great way to experiment and find your favorite flavor combination.
Hannah Mason
[email protected]This recipe is perfect for a busy weeknight. It's easy to prep and can be cooked in the slow cooker all day.
Ikechukwu Obizosi
[email protected]I love that this recipe uses simple ingredients. It's a great way to make a delicious pot roast without a lot of fuss.
Sweet Guriyat
[email protected]This pot roast is the perfect comfort food. It's hearty, flavorful, and sure to please everyone at the table.
Ivy Bargas
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and always turns out delicious.
Ivie Robb
[email protected]This recipe is a must-try for any pot roast lover.
Prince Brown
[email protected]I highly recommend this recipe. It's a great way to make a classic pot roast.
Mukta Das
[email protected]This recipe is easy to follow and makes a delicious pot roast.
Yaris Alexander
[email protected]This is the best pot roast I've ever had! The meat was so tender and flavorful, and the gravy was perfect.
Michael Palmer
[email protected]I love that this recipe uses beer as the brine. It gives the pot roast a unique and delicious flavor.
md shownok
[email protected]This recipe is a keeper! The meat was so tender and juicy, and the vegetables were perfectly roasted.
Joetta Qasim
[email protected]I've tried many pot roast recipes, but this one is by far the best. The beer brine makes all the difference.
Blossom Jennings
[email protected]This is my new go-to pot roast recipe. It's so easy to make and always turns out perfect.
Gaming with Lalon Mia
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the tender beef and flavorful gravy.
Skybee Mayora
[email protected]This beer-brined pot roast is fall-off-the-bone tender and packed with flavor! The beer gives it a rich, malty taste that pairs perfectly with the roasted vegetables.