Description
Slow-braised beef pot roast is cooked down with aromatics, spices and Guinness!
Ingredients
- 1 whole (3 To 4 Lb. Size) Beef Chuck Roast, Trimmed And Cleaned
- ½ cups All-purpose Flour
- 4 Tablespoons Olive Oil, Divided
- 2 cups Diced Celery
- 2 cups Diced Carrots
- 2 cups Diced White Onion
- 2 Tablespoons Minced Garlic
- ½ teaspoons Red Pepper Flakes
- 1 teaspoon Kosher Salt, Plus More To Taste
- ½ teaspoons Black Pepper, Plus More To Taste
- 1 can (28 Oz. Size) Diced Tomatoes
- 3 cups Guinness Or Other Stout Of Your Choice
- 8 sprigs Fresh Thyme
- 8 sprigs Fresh Parsley
- 1 teaspoon Black Peppercorns
- 1 teaspoon Coriander Seeds
- 3 whole Dried Bay Leaves
- ½ cups Chopped Fresh Parsley
- 1 Lemon, Zested
- 2 pieces Kitchen Twine, To Tie The Herb Sprigs And Sachet
- 1 piece Cheesecloth, To Wrap The Dry Spices
Preparation
Heavily season the beef with kosher salt and black pepper. Roll the chuck roast in flour and dust off any excess. Heat 3 tablespoons of the olive oil in a Dutch oven or other oven-safe heavy bottom pot over medium heat. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 3-4 minutes each side. Once browned, remove the beef to a large plate.
Preheat oven to 300 F.
Add the remaining olive oil to the pot. Add the celery, carrots, and onions and cook over medium heat until softened but not browned, about 7-8 minutes. Add in the garlic and red pepper flakes and cook for an additional 2 minutes. Stir in the salt, black pepper and canned tomatoes with juices and bring to a simmer. Pour in the Guinness (or other stout) and allow the liquids to come to a boil.
While the liquids come to temperature, take kitchen twine and tie the thyme and parsley together into a small bundle. Create a sachet with a small piece of cheese cloth and place the black peppercorns, coriander seeds and bay leaves in the center. Bring the corners of the cheese cloth together and use additional kitchen twine to tie the sachet together.
Once the liquids in the pot have come to a boil, place the beef roast back in along with the bundle of herbs and sachet of spices. Allow the liquids to come back to a boil, cover the pot with an oven proof lid and place into a preheated 300 F oven. Cook the beef for 3-3½ hours until the meat is fork tender. Remove from oven.
Carefully remove the roast to a large plate and cover with foil. Remove and discard the bundle of herbs and sachet of spices. Skim off and discard as much oil/fat from the surface of the vegetables. Using an immersion blender, puree the vegetable mixture until it becomes a fairly smooth sauce. Taste and adjust with additional salt or pepper as needed. If you don’t have an immersion blender, you can use a standard blender or food processor.
Slice the beef. It should be very tender and could be pulled apart with forks. Plate the beef and spoon the sauce over it. Top the beef with chopped parsley and lemon zest. Serve with mashed potatoes, polenta, etc.
