Hello to everyone who commented on guest blogger Barb Goffman's post on Sunday.
We have a winner!
(but we don't know how to contact you)
Would "HSS" please contact -- JulieHyzy (at) AOL (dot) com?
Sometimes you just need a little comfort food.
For me, the comfort food becomes a necessity on a cold, wet day. Now, it was just as warm and sunny as anything over Thanksgiving—but now the temperatures have taken a dip and a bunch of rain has moved into the South.
Every once in a while, I do appreciate this kind of weather. It makes me so thankful to see the sunshine when it finally makes its appearance again! And, I’ll admit, there’s something cozy about staying inside on a rainy day—writing a book. Drinking some hot herbal tea. And cooking up some beer-braised pot roast, of course.
Beer-Braised Pot Roast
- 5 slices bacon
- 1 beef chuck or sirloin roast (4 pounds)
- 6 Tbsp all purpose flour
- 1 tsp black pepper (or to taste)
- 1 tsp salt (or to taste)
- 4 cups thinly sliced yellow onions
- 8 ounces button mushrooms quartered
- 1 Tbsp minced garlic
- 1 tsp fresh thyme chopped
- 1 bay leaf
- 1 12 ounce dark beer (Warsteiner Premium Dunkel is great to use)
- 1 cup low sodium beef broth
- 3 cups diced tomatoes with their juices
- 4 large carrots peeled and cut in strips
- 2 Tbsp fresh parsley chopped
- Preheat oven to 325
- Heat large Dutch oven on medium heat, add bacon and cook until fat is rendered
- Remove the bacon (you only use the fat in this recipe)
- Leave the pot on the heat
- Place flour in a shallow dish.
- Pat roast dry with paper towels.
- Season roast on all sides with salt and pepper dredge in flour shaking off excess.
- Add roast to the pan and sear on all sides until well browned (8-10 minutes)
- Remove the roast from the pan and set aside.
- Add onions to the pan and cook 2-3 minutes until translucent
- Add mushrooms and cook until they begin to color about 4 minutes, stir occasionally
- Add garlic, thyme and bay leaf stir in until fragrant – less than a minute
- Add beer, beef stock, tomatoes with juices to the pan. Stir and bring to a simmer.
- Cover the pan tightly and place in the oven bake for 1 ½ hours.
- Remove the pan from the oven and add carrots. (if you like pot roast with potatoes you would add them at this point)
- Turn the roast. Cover the pan and return to the oven. Cook until beef shreds easily with fork and vegetables are tender (1 ½ to 2 hours depending on size of meat)
- Remove from oven. Discard bay leaf.
- Remove roast from pan and let sit 5 minutes. Shred meat using 2 forks or a fork and knife.
- Skim the fat from the pan juices and discard.
- Return meat to the pan. Add parsley and stir well.
- Serve over rice or mashed potatoes spooning the roast, vegetables and gravy on top.
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams