Sweet and Tangy Pot Roast

As some of you might know we got 1/8th of a cow for Christmas which means are freezer is full of beautiful roasts, perfect for cooking low & slow.

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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