Matt wanted to flavor the beef with a little sweetness from the brown sugar & a little tanginess from the vinegar. He added the pearl onions & mushrooms mainly because we had them but we really loved their flavor, as well as the bacon, with the meat. Really the final product smelled & tasted a lot like boeuf bourguignon without a lot of the fuss.
Sweet & Tangy Pot Roast
4 strips good bacon, roughly chopped
3 c pearl onions, halved
2 c mushrooms, sliced
4 T brown sugar
3 lbs beef roast (we used an English Roast)
salt & pepper
1/4 t allspice
1 c dark beer
1 c chicken stock
1/4 c apple cider vinegar
Preheat the oven to 300 F.
In an oven proof dutch oven cook the bacon until crisp. Remove to a paper towel to drain leaving the rendered fat in the pan.
Add the pearl onions & cook over medium-high heat for 2 minutes. Add the mushrooms & brown sugar & cook another 4 minutes. Remove from the pan & set aside.
Rub the meat all over with salt, pepper & the allspice. Reheat the dutch oven. Sear the roast about 1 minute on each side. Remove from the pan & set aside.
Add the beer, stock & vinegar to the still hot pan. Bring to a boil, scrapping up any browned bits from the bottom of the pan. Return the beef to the pan. Top with the bacon, onions & mushrooms. Cover & move to the oven.
Cook for about 4 hours until the meat is very tender. Remove the meat & vegetables from the pot with a slotted spoon to a serving dish & tent to keep warm. Bring the juices in the pan to a boil on the stovetop until reduced by half.
Serve the meat & vegetables with the reduced sauce on the side.
6 - 8 servings.
With just the two of us we had a lot of leftover meat but let me tell you it made an amazing chili later in the week.
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski
21 comments:
Have a great weekend and Happy Valentine's Day:)
I'd love 1/8th of a cow!!Might try this in the slow cooker - sounds right up my street
1/8th of most things may not seem like a lot, but of an entire cow? Everything about this pot roast looks and sounds just about perfect.
This looks so savory and hearty!
you know when I saw sweet & tangy I had to come over. love this.
What an amazing take on pot-roast. The sweet and tangy combination is so inviting. And leftovers in chili? I'm convinced it would be worth making just for the leftover!!
What kind of beer did you use?
Lo - We used Modelo Negra but any dark beer would be good.
Both look fantastic. Very tasty
kat & Matt... nearly every post is better than the one before and if I followed your lead and made all of your incredible recipes, I would be eating like a king at a grand banquet.
Your dinner here is sensational. Hoping you both have a wonderful weekend.
I love throwing a little bacon in with meat. It makes it so rich.
I am definitely saving this recipe. This sounds amazing!
I think this is probably one of the best Pot Roast Recipes I've ever seen! Brown sugar, chicken stock, beer and vinegar...WOW!
you're gonna be working on that cow for awhile, and i suspect this particular dish will be a recurring meal--it's awesome!
That succulent, moist meat says it all: a delicious success.
I love the idea of bourguinonne with a bit of sweet and sour tang!
I successfully made this last night with a sirloin tip roast and a cup-full of good Merlot rather than beer. And now, I want to kiss you. It was excellent. I gave you no credit and accepted all the compliments modestly. But you know the truth. Thank you, from the Napa Valley.
Oh yummy! I love the sauce - beer, vinegar, bacon and mushrooms!!!
This sounds so good - a perfect winter dish!
turned out great. used some venison and a lighter beer. really enjoyed the tang. thanks!
(finally getting to catch up on favorite food blogs!) I should get your favorite chili recipe. I *love* using braised meat (beef or pork) for chili.
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