Monday, February 25, 2013

Winter Winner: Dutch-Oven Pot Roast

My mom always tells me that she cooks pot roast in beer, but I hadn't tried that myself. And she wasn't home when I was getting ready to start dinner today--so I "winged it." I like how this turned out, and with the onions and braising liquid, you don't need to make gravy.

DUTCH-OVEN POT ROAST with Sweet Onions, Garlic and Yeungling

1 2 1/2- to 3-lb bottom round roast
1 tbl olive oil
3 medium sweet onions, sliced
3 cloves garlic, peeled
pepper
1 bottle (12 oz) Yeungling lager

Use a cast-iron Dutch oven for this dish.
Heat olive oil in Dutch oven and brown roast on all sides. Remove to plate. Add onions and cook a few minutes on high heat. Season roast with pepper and return to Dutch oven. Add garlic and beer. Cover and bake at 350 for 2 hours. Allow to rest 10 minutes before slicing and serving.

1 comment:

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