Not Your Mother's Pot Roast - WTF and WOW Recipe Wednesday

Link

MK12 | Follow the Sun | 2011 from MK12 on Vimeo.

Not Your Mother’s Pot Roast (www.beerfordinner.com)

Ingredients

¼ pound bacon

5 pounds chuck roast (have butcher cut into 1 pound portions and net or tie)

¼ cup vegetable oil

1 cup chopped onion

1 ½ cups chopped carrot

2 stalks celery, chopped

5 cloves garlic, chopped

1 quart of water

2 (12 ounce) bottles Guinness Stout

2 (12 ounce) bottles Samuel Adams lager

1/8 cup beef bouillon granules or paste

½ cup Dijon mustard

¾ cup molasses

6 sprigs fresh sage

6 sprigs fresh thyme

4 sprigs fresh parsley

Blanching Vegetables:

1 ½ pounds turnips, cut in large dice

1 ½ pounds carrots, cut in large dice

1 ½ pounds rutabagas, cut in large dice

2 pounds potatoes, peeled and cut into large dice

Garnish – fresh rosemary, thyme and sage sprigs

Preparation

Cook bacon over medium heat in large oven-proof pot until fat has rendered, 3 to 5 minutes.  Remove bacon, chop and set aside.  In a separate pan, brown roast on all sides in vegetable oil.  To the rendered bacon fat in the pan add onion, carrot, celery and garlic.  Cook until wilted and lightly browned.  To the cooked vegetables, add water, beers, bouillon, mustard, molasses, sage, thyme, and parsley.  Bring to a boil and place meat in pot with vegetables.  Cut a piece of parchment paper to fit over pot and place it on top of mixture.  Cover pan tightly with foil.  Roast in oven at 375 degrees for 1 ½ to 2 hours.  Allow to cool then skim fat.  Remove roast and set aside.  Simmer vegetables in cooking liquid until crisp.  Garnish and serve with horseradish sauce and the rest of the beer.