Stout Beer Braised Chuck Roast
A complete meal considers everything that’s on the plate and what’s next to it.
From raising your fork to your lips with that first bite, to hoisting your glass in a toast to good company, everything on the table contributes to this experience.
So how do you pour more flavor into your meal?
With beverages, either thoughtfully paired with the meal or used as an ingredient.
This can include beer, wine, and juices.
An Adult Beverage Can Enhance Your Dish
Even if you don’t drink, alcoholic drinks are fun to cook with.
They contribute delightful notes of flavors that other ingredients just don’t add.
Consider craft beer.
Consider Using a Craft Beer In Your Recipe
Craft beers typically use higher quality ingredients and the batches are small.
While there are beer festivals devoted to craft beer, the best festival you can have is in your own kitchen.
If you’re worried about the alcohol in the beer, don’t be.
It’s cooked off, leaving only the wonderful flavors of the beer behind.
Beer and Beef: A Perfect Combination
Get started with craft beer cooking with my Stout Beer Beef Roast.
A beef chuck roast takes center stage.
It’s the classic cut of roast with a rich beefy taste perfect for braising.
Along with onions and carrots, garlic, brown sugar, rosemary, and bay leaf – add some stout beer to the pot.
While there is no “milk” in milk stout it’s named so for the sugar that they use to brew the beer which is derived from milk.
You’ll recognize it instantly, lactose.
It’s a dark beer with notes of chocolate, caramel, and touch of vanilla.
This roast needs 3-4 hours in the oven so cook it on a weekend day and save the leftovers for the week ahead.
It will warm your home with aroma while it cooks.
And it will warm your soul with its deep satisfying taste.
Serve this meal with a side of roasted potatoes and steamed vegetables.
It’s beer and beef at its finest.Print
Serve this tasty bread with crusty bread to soak up the broth. Or thicken the broth to make an aromatic gravy.
- 3 lb. chuck roast
- 1 large white onion chunked
- 1 12-ounce can Imperial Milk Stout beer
- 1/2 cup water
- 4 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 sprigs rosemary
- 2 dried bay leaves
- 1 pound carrots, 1-inch bias cut
- kosher salt
- fresh ground pepper
- olive oil
- Position rack in middle of oven. Preheat oven to 325 degrees F.
- Pat chuck roast dry. Season with kosher salt and pepper on both sides.
- Heat a heavy, oven-proof pot, 6-8-quart size, over medium heat. When pot is heated, add just enough oil to coat the bottom. Brown beef in the oil on all sides. Transfer beef to a sheet tray.
- Add onions to pot. Sauté until golden brown around the edges. Add garlic and sauté until fragrant, about a minute.
- Add the water to the pot and stir to deglaze the pan, scraping up as much of the brown bits on the bottom of the pot as you can.
- Return the roast to the pot.
- Pour the beer over the roast.
- Add the brown sugar, bay leaves, and rosemary to the pot.
- Bring the roast to a boil then cover it, and place the pot into the oven.
- Braise the roast in the oven until it’s tender, 3-4 hours.
- Add carrots to pot about 45 minutes before the roast is done. This will ensure carrots don’t overcook and will retain their beautiful color.
- Once the roast is tender and has been removed from the oven, allow it to rest for 15-30 minutes prior to serving.
- Garnish with a fresh sprig of rosemary.