Good morning we are going to share those Are looking for a stout braised pot roast recipe that is delicious The method of making it is very not too difficult. Just need patience and persistence. So that stout braised pot roast has aroma and taste that can arouse appetite.

In order for the taste of stout braised pot roast, you need to do first from the type of ingredients, next selection of ingredients that are fresh to how to process and serve it. No need Confused if want to prepare stout braised pot roast good as long as you know the trick and how to make this dish you can become treat very special.

Ingredients and seasonings must exist in prepare

1. Prepare 1 onion
2. Take 3 celery
3. Prepare 3 carrott
4. Prepare 1 can diced tomatoes (can sub. tomatoe juice if desired.)
5. Prepare 1 salt
6. Prepare 1 pepper
7. Use 1 garlic
8. Prepare 1 cayan pepper
9. Prepare 1 cummin
10. Prepare 2 cup stout beer (guiness works great, find a stout infused with cofee for added goodness
11. Prepare 3 packages brown gravy mix. you can make your own, but this is already a long process.
12. Prepare 4 large potatoes
13. Prepare 1 1/4 cup cream (optional)

Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat. Season liberally with kosher salt and black pepper. To start this Slow Cooker Pot Roast Recipe in Stout Beer you need to season and lightly coat your eye of round or shoulder roast and then sear it on all sides in a very hot cast iron skillet with olive oil.

How to make:process stout braised pot roast:

1. place 3 tablespoons of olive oil in Dutch oven, bring to seering temp.
2. season roast with salt, pepper, cayan (optional), Cummin. Do not use garlic yet. Sear in Dutch oven on all sides till brown approx 3 minutes per side.
3. While roast is seering, chop onion, dice 1 carrots, dice 1 celery. Sautée in skillet with tbl spoon olive oil, salt and pepper.
4. remove roast, deglaze with 1/2 cup of beer. when done add rest of beer, sautéed veggies, Tomatoes, brown gravy, boullion, and water.
5. because of sodium content in other ingredients, be careful when re seasoning the braising liquid. Add garlic, and other seasons to taste. remember that whatever you braising liquid tastes like, is how the roast will turn out, so taste before putting the not fully cooked roast back in.
6. bring dutch oven to boil and reduce heat to simmer. turn roast once per hour. MIN. 6 HOURS. The longer the better.
7. 45 minutes from end of cook time, add potatoes, large cut celery, large cut carrots. you can certainly add whatever veggies you want, this is just basic.
8. (OPTIONAL) when cook time is finished, turn off heat, add 1/4 cup of tempered cream gently fold in as roast should be falling apart.
9. Done and ready to serve!

The flour will help act as a thickening agent once it's in the slow cooker so that the sauce isn't so loose. Lower the heat and temporarily remove the beef. Saute the onions for a couple of minutes. Stir in the tomato paste and garlic and add the porter. Scrape off brown bits from the bottom.

how is this? Easy isn’t it? That’s the prepare stout braised pot roast that you practice at home. Good luck!