03/07/2024
Growler Rush Porter Pot Roast
Nothing says comfort like a hearty pot roast, especially when it's infused with the rich flavors of your favorite porter from Growler Rush. Pair it with a glass of Ecliptic Capella or Deschutes Black Butte for the ultimate dining experience.
Ingredients:
• 3 lbs beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 2 cups beef broth
• 1 bottle (12 oz) of your favorite porter from Growler Rush
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
Instructions:
1. Prepare the Roast:
◦ Season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the Roast:
◦ Heat the olive oil in a large pot or Dutch oven over medium-high heat.
◦ Add the roast and sear it on all sides until it is browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
3. Sauté the Vegetables:
◦ In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent and fragrant.
◦ Add the carrots and potatoes, stirring occasionally for about 5 minutes.
4. Create the Broth:
◦ Pour in the beef broth and the bottle of porter, scraping up any browned bits from the bottom of the pot.
◦ Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
5. Combine and Cook:
◦ Return the seared roast to the pot, nestling it among the vegetables.
◦ Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
◦ Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
6. Serve:
◦ Remove the bay leaves and discard them.
◦ Transfer the roast and vegetables to a serving platter.
◦ Optionally, you can thicken the sauce with a slurry of cornstarch and water if you prefer a thicker gravy.
Enjoy!
