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Stout-Braised Beef Pot Roast
Andre Lewis

Stout-Braised Beef Pot Roast

A dry stout gives the gravy toasted malt flavor without turning it sugary. Carrots and pearl onions make it feel like a pub supper, while mustard keeps the dark sauce from going flat. Use a stout you would drink; harsh high-alcohol beer becomes harsher after eight hours.
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Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 bottle dry stout 12 ounces
  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 12 ounces frozen pearl onions thawed
  • 4 carrots cut into 2-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Season the roast with salt and pepper. Brown it in oil in a large skillet for 4 to 5 minutes on each broad side, then transfer it to a 6-quart slow cooker.
  2. Sprinkle flour into the skillet and cook for 30 seconds. Slowly whisk in the stout and broth, then add tomato paste, mustard, Worcestershire and thyme.
  3. Put the pearl onions and carrots around the roast. Pour over the stout mixture.
  4. Cover and cook on low for 8 to 8 1/2 hours until the meat and carrots are tender. Transfer the roast and vegetables to a platter and skim the sauce.
  5. Combine cornstarch and cold water, stir it into the sauce and cook on high for 10 minutes until glossy. Slice or pull the beef and serve with the vegetables and gravy.