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Pot Roast with Stout Gravy

Yield
Servings
Prep time
3 1⁄2 hours
Source

Adapted from www.thespicehouse.com.

Description

Try experimenting with stouts in this recipe -- a coffee stout would be delicious here.

Ingredients

2 Tolive oil
4 lbchuck roast
  coarse salt
  pepper
2 onions (diced)
3 clvgarlic (minced)
2 cbeef broth
16 ozdark stout (poured into a glass to flatten)
4 carrots (peeled if desired, cut into chunks)
1⁄2 lbpotatoes (scrubbed, cut into large chunks)
2 Tcornstarch
3 Tcold water

Instructions

Preheat oven to 450˚F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast liberally with salt and pepper, and when oil is hot, place roast in the pan. Sear until brown on both sides. Transfer to a plate; set aside. Add the onions to the Dutch oven and sauté about 4 minutes, stirring often, until golden. Stir in the garlic and cook for another minute. Pour the beef broth into the pot and bring to a simmer. Return the roast to the pot. Cover, and cook in the oven for 1 hour. 

Reduce oven heat to 350˚F. Pour the stout over the roast, and cover again. Return to the oven and cook another 1 hour 15 minutes. Remove the pot from oven and arrange the carrots and potatoes around the roast. Cover again, and cook another 45 minutes. After 3 hours, the roast should be fork-tender. Remove from oven, and transfer the roast and vegetables to a serving platter. Loosely cover with aluminum foil and set aside while you prepare the gravy.

In a small bowl, combine the cornstarch and water to make a slurry. Place the roasting pan on stove top over high heat, and stirring constantly, slowly pour the the slurry into the pan of roasting juices. Cook 3-4 minutes. Serve at the table with the pot roast and vegetables.