Dogfish Head Beer Braised Pot Roast

Looking for the ultimate meat and potatoes meal? Man-oh-man do I have the recipe for you.  It one-ups any pot roast you’ve ever had, I swear.  Why? Well, because it’s done with beer.  

However, not any old can of Bud Light will do.  Who wants chuck roast braised in watery brew? Not this hearty girl, no sir.  You have to use a full bodied bottle of suds; I used Dogfish Head’s Raison D'Etre. It’s perfect.  Dark and flavorful, it literally melts into the meat.  The house will smell heavenly while it’s roasting, you’ll have a good time cooking (because you’ll be drinking Dogfish), and the leftovers taste divine.  Sound good?

Plus, you can toss in a whole heck of a lot of veggies.  I literally cleaned out my crisper.  Everything from sweet potatoes to cabbage went in the pot.  They cook down a lot and just add to the sauce -- which incidentally you will want to sop up with a crusty chunk of French baguette.  

Cheers!

Dogfish Head Beer Braised Pot Roast

1 chuck roast
1 bunch carrots, scrubbed but not peeled and roughly chopped
1 small cabbage, roughly chopped
3 yellow onions, cut into chunks
2 large white potatoes, any kind, unpeeled and chopped into chunks
1 or 2 sweet potatoes, unpeeled and chopped into chunks
2 portobello mushrooms (these are optional), chopped
3 cloves garlic, roughly chopped
1 bottle Dogfish Head Beer (Raison D'Etre is perfect for this)
1 cup beef broth
salt and pepper (don’t be stingy)
3 or 4 bay leaves
a good shake of rosemary, thyme, and parsley (fresh herbs would be good here too)

Sear chuck roast in a cast iron skillet (about three minutes per side or until brown on high heat).  

Put half the veggies/seasoning into a large Dutch oven.  Layer the meat on top.  Add in the rest of the veggies/seasoning.   

Pour in beer and broth into the pot.  Cook on 300 degrees for at least four hours but not more than seven.  Serve with crusty bread.  (You could also use a crock pot instead of a Dutch oven).