Beer Roast

I feel a bit slackery with all these “easy” recipes but… well I am. This isn’t your mom’s fancy food blog. I’m just keepin’ it real over here. As much as I appreciate a fancy meal, with 5 kids and a dog and all my hobbies and oh look there’s the internet, it just doesn’t happen much around here. Just saying.

Anyway, here’s one of my old standbys. It’s quite possible I make this just so I can have the gravy, but I’d never admit that. Try not to get overwhelmed at the sheer number of ingredients, I know it’s a lot to take in at once.

Also, I cooked and photographed this meal over 2 months ago and am just now getting to the typing part. Good thing this is the internet, because it hasn’t spoiled while we waited!


What to gather: 2-3lb chuck roast (or could be labeled as pot roast), 1 bay leaf, 2-3 (or 4 or 5) cloves of garlic, 1 bottle of beer, olive oil. If you are taking a picture, try to take it as cockeyed as possible so you can be like me.

I know. Very complicated and diverse shopping list.

Lets begin. Hopefully you slept well last night, because this prep is going to take literally minutes. You might need a nap after we’re done, so clear your calendar.

Chop up some garlic. Or mince. Or slice. Or smash like the Hulk. Who cares, just make it smaller.

Now, heat up your cooking vessel with some olive oil and brown the roast on all sides. Even the side sides. Err. All sides.

See, all of them. I mean it!

Dump some beer in there. 1 bottle is a good start. Don’t drink it. Luckily they come in 6 packs, so if you really WANT to drink one, you can. It’s ok to drink whatever alcohol you’re cooking with while you cook, I think I read that somewhere.

Now toss in a bayleaf. Except, it would be better if it were in the beer and not just sitting on the top of the roast all beached and sad. Don’t be like me.

Simmer all of this on low. After one hour, presumably at the end of your post-prep nap, turn the roast over.

Let it go for 2 more hours. You can add more beer if needed, provided you didn’t drink the other 5 bottles already. I’m sure you haven’t, you’re not like that. At the end of the 3 total hours, you should have this:

Now we can make some gravy, if you’re so moved. I normally can’t be bothered, but the gravy from this beer/beef/happiness combo is just too good for me to pass up. I gotta have it. So, pour what is left in the pan aside from the roast, which you’ve removed, and the bay leaf, which you do not want to eat. Not tasty.

You will notice that the fat will conveniently float to the top for easy removal. You can use a turkey baster if a) you feel like cleaning it after and b) your boys haven’t stolen it for some science experiment that you really really don’t want to know about. I don’t ever find myself experiencing a) and b) seems to happen to me far more often than I care to think about, so I use a spoon. I’m very high tech.

Now pour a small amount of the drippings back into the pan. And add some flour. Roughly the same amount as the drippings, but no one is counting here.

Now we are making roux. Do you feel french and fancy? Me either. Whisk this together until it combines and cooks and thickens and whatever else it wants to do. The Roux is the boss of you. Poetry, my friends.

Once that is all worked out, we slowly add the rest of the drippings while whisking. If you whisked your roux right like I said, you will have no lumps. I really mean it! This is the same basic way I make my Thanksgiving gravy and it comes out perfect every time! Just keep adding and whisking until it’s the consistency you desire. Once it boils, it’s reached it’s thickening power, so you can add if it’s too thick, and repeat.

At this point you’ll want to taste it and see if it needs salt and pepper, but I doubt it will. Definitely not salt, it should be plenty salty.

Hopefully you experience what I did: the magical appearance of mashed potatoes.

Enjoy!

Related Posts with Thumbnails

21 Responses to “Beer Roast”

  1. Dawn Offord says:

    Hi Angie,
    The roast looks delicious! I wanted to try the chocolate chip dump cake, but the recipe link wasn’t working. Could I have that recipe plus the hilarious comments that go along with it 🙂

  2. Dawn Offord says:

    Oops! Now it does work! YAY!

  3. Kelly Mosier says:

    This really looks yummy!!!

  4. Lori Lang says:

    Reading that really made me laugh and it looks great too! On to your other recipes!

  5. Fantastic write-up. I had been checking constantly the following website and i’m satisfied! Very beneficial details especially the left over element 🙂 My partner and i take care of similarly info much. I’d been in search of this kind of a number of details for your period of time. Many thanks and finest connected with success.

  6. Marcos says:

    A standing rib roast is a cut of beef from the rib seitocn, which is one of the eight primal cuts of beef. The entire rib seitocn is comprised of ribs 6 through 12 of the animal; a standing rib roast can be comprised of anywhere from 2 to 7 ribs. It is given the name “standing” because it is most often roasted in a standing position, that is, with the ribs stacked vertically. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.A standing rib roast sliced into portions is often known as “prime rib”. Contrary to some accounts, the designation “prime” does not refer to the USDA grade of the carcass, but was used to describe the best or most desirable part of the rib seitocn, even before the inception of meat grading [1]. Another theory is that the term prime rib derives from “primal rib”.A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms.A slice of standing rib roast will include portions of the so-called “eye” of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the “lip” or “cap”.The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.Roast beef (also known as a roast) is a cut of beef which is roasted in an oven. Can be technically any cut of beef that is roastedReferences :

  7. The genius store called, they’re running out of you.

  8. Geez, that’s unbelievable. Kudos and such.

  9. I can’t believe you’re not playing with me–that was so helpful.

  10. I can’t believe you’re not playing with me–that was so helpful.

  11. Well put, sir, well put. I’ll certainly make note of that.

  12. What a joy to find such clear thinking. Thanks for posting!

  13. How neat! Is it really this simple? You make it look easy.

  14. As Charlie Sheen says, this article is “WINNING!”

  15. This post has helped me think things through

  16. You write so honestly about this. Thanks for sharing!

Leave a Reply


All content © 2010 how2stayfat.com
Blog Design by Graffiti Chicks