Quick Pot Roast for a Taste of Childhood
 
 
Ingredients
  • 3-4 lb boneless grass-fed beef chuck roast
  • 2 Tablespoons canola or grapeseed oil
  • 1 bottle of beer (Stella Artois works nicely. I wouldn't use a "lite" beer. Alcohol burns away in first 30 minutes so no worries when serving this to kids.)
  • 2 cups water
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 Tablespoon vinegar (cider or white)
  • ⅔ cup onions, chopped
  • 1/ ½ cups chopped or diced tomatoes (or one 14½ oz. can) I use Pomi and avoid canned tomatoes
  • 1 bay leaf
  • 2-3 carrots, chopped ½-inch thick
For thickening (Beurre Manie):
  • 2 Tablespoons softened butter
  • 2 Tablespoons flour
Instructions
  1. Season roast with salt and pepper.
  2. Heat oil in a large stock pot over high heat.
  3. When hot, add the roast and sear brown on all sides.
  4. Whisk together beer, water, sugar, cinnamon, ginger, salt, pepper.
  5. Stir in onions and tomatoes until combined.
  6. Add bay leaf.
  7. Pour over chuck roast in the pot and bring to a boil.
  8. Once boiling, cover and simmer on low for about 4 hours until tender and falling apart.
  9. After about 3-1/2 hours, add carrots and/or any other vegetables, such as parsnips. Frozen peas also work well, just add 10 minutes prior to serving.
  10. Once vegetables are tender and beef is falling apart, remove beef and set aside to rest for about 5 minutes before slicing.
  11. Serve over buttered egg noodles or rice.
If using a crock pot:
  1. Place seasoned and browned chuck roast into crockpot, pour over combined ingredients
  2. Cover and simmer for 8 hours on low or until meat is tender
For thickening:
  1. I often serve with the thin sauce for expediency but for a slightly thicker sauce, I use a simple beurre manie (fancy term, couldn't be easier.) This will help the sauce cling to an egg noodle.
  2. In a small bowl,blend together soft butter and flour by pinching together with fingers (very clean little fingers can do this well under supervision)
  3. Once combined, add a ladle of hot broth to the bowl and whisk to combine.
  4. Add combined liquid to pot of sauce and bring to a boil, stirring to combine.
  5. Continue to simmer until sauce starts to thicken to desired consistency. This will not be as thick as gravy.
Recipe by FamilyandForks at https://www.familyandforks.com/easy-bavarian-pot-roast-for-a-taste-of-childhood/