Friday, February 12, 2010

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.
#39 - Sweet & Tangy Pot Roast
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.
#42 - Pot Roast Chili

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2010 Kathy Lewinski


Maria said...

Have a great weekend and Happy Valentine's Day:)

Beth (jamandcream) said...

I'd love 1/8th of a cow!!Might try this in the slow cooker - sounds right up my street

Tangled Noodle said...

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.

Fresh Local and Best said...

This looks so savory and hearty!

vanillasugarblog said...

you know when I saw sweet & tangy I had to come over. love this.

Lo said...

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?

kat said...

Lo - We used Modelo Negra but any dark beer would be good.

kat said...
This comment has been removed by the author.
Jack T said...

Both look fantastic. Very tasty

George Gaston said...

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.

Unplanned Cooking said...

I love throwing a little bacon in with meat. It makes it so rich.

Deborah said...

I am definitely saving this recipe. This sounds amazing!

Michelle said...

I think this is probably one of the best Pot Roast Recipes I've ever seen! Brown sugar, chicken stock, beer and vinegar...WOW!

grace said...

you're gonna be working on that cow for awhile, and i suspect this particular dish will be a recurring meal--it's awesome!

Peter M said...

That succulent, moist meat says it all: a delicious success.

Alicia Foodycat said...

I love the idea of bourguinonne with a bit of sweet and sour tang!

Anonymous said...

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.

Thistlemoon said...

Oh yummy! I love the sauce - beer, vinegar, bacon and mushrooms!!!

Maris said...

This sounds so good - a perfect winter dish!

Anonymous said...

turned out great. used some venison and a lighter beer. really enjoyed the tang. thanks!

Giff said...

(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.

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


Blog Archive


Blog Directory for Minneapolis, Minnesota