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beer braised pot roast and vegetables with polenta


courtesy of emeril lagasse


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  1. Preheat the oven to 325 degrees f
  2. Heat a large dutch oven or roasting pan over medium heat
  3. Add the bacon and cook until the bacon is brown and the fat is rendered
  4. 7 to 8 minutes
  5. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate
  6. Set aside
  7. Leave the pot on the heat
  8. Season the roast on all sides with the salt and pepper
  9. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned
  10. 8 to 10 minutes
  11. Remove the roast from the pan and set aside
  12. Add the onions to the pan and cook until wilted and fragrant
  13. 2 1 / 2 to 3 minutes
  14. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color
  15. About 4 minutes
  16. Add the garlic
  17. Thyme
  18. And bay leaf and cook
  19. Stirring
  20. Until fragrant
  21. 45 seconds
  22. Add the beer
  23. Beef stock
  24. Tomatoes and their juices
  25. And the roast to the pan and bring to a simmer
  26. Cover the pot tightly
  27. Place in the oven
  28. And bake for 1 1 / 2 hours
  29. Carefully remove the roast from the oven and add the carrots
  30. Parsnips and turnips
  31. Turn the meat
  32. Basting with the pan juices
  33. Cover tightly and return to the oven
  34. Bake until the meat shreds easily and the vegetables are tender
  35. 1 1 / 2 to 2 hours
  36. Depending upon the size of the meat
  37. Remove and discard the bay leaf
  38. Remove the roast from the pan and let sit on a cutting board until cool enough to handle
  39. Using two forks or a knife and form
  40. Shred the meat
  41. Skim the fat from the pan juices and discard
  42. Return the meat to the pan
  43. Add the parsley
  44. And stir well
  45. To serve
  46. Spoon the polenta into wide entree bowls and spoon the pot roast
  47. Vegetables
  48. And gravy on top

Step 24

Total Time in Minute 225

Ingredients Count 17

cooking beer braised pot roast and vegetables with polenta

See More Relate Photo



Boneless beef chuck roast


Black pepper

Yellow onion

Button mushrooms


Fresh thyme leave

Bay leaf


Beef stock





Fresh parsley leaves

Prepared polenta

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