Braised Pot Roast
Hungry for a hearty dish? Well, stew on this mouthwatering braised beer pot roast. It’s a simple fix that’s sure to please the pickiest of eaters. Enjoy this family favorite.
Ingredients
- 32 ounce(s) sirloin, cubed
- 1 tablespoon(s) canola oil
- 2 onions, rough chop
- 8 carrots, rough chop
- 4 ribs celery, rough chop
- 8 tablespoon(s) red wine vinegar
- 1 1/2 cup(s) beef broth
- 1/8 teaspoon(s) bay leaf
- 1/2 teaspoon(s) dried thyme
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground black pepper
Instructions
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Trim fat from beef.
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Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
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In a large Dutch oven, heat oil over moderately high heat.
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Brown beef on all sides.
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Transfer to a plate.
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Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened.
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Transfer to a plate.
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Return beef to pan.
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Add wine vinegar, stock, herbs, salt and pepper.
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Stir to blend.
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Cover and simmer gently about two hours, turning meat every 30 minutes.
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Return vegetables to pot, cover, and simmer about 15 minutes, or until beef is very tender.
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Discard bay leaf.
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Slice meat and arrange on platter surrounded by vegetables.
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Serve with pot juices.
Nutrition
Calories: 1684.49kcalCarbohydrates: 99.39gProtein: 161.82gFat: 82.48gSaturated Fat: 25.31gCholesterol: 443.75mgSodium: 9451.65mgFiber: 21.75gSugar: 61.2g
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