MLA Beer Braised Pot Roast with Mushrooms

Method

For the Braise: In large saucepan over medium heat, cook the diced bacon until cooked but not crisp. Remove bacon and set aside. Add the onion to the pan and cook, stirring, until just tender. If the pan is too dry, add a little olive oil or vegetable oil. Stir in the mushrooms and continue cooking until mushrooms are tender. Remove the onion and mushrooms and set aside.

Combine the flour with salt and black pepper and coat the beef blade roast thoroughly on all sides. Add enough oil to the pan to coat the bottom. Sear the beef on all sides to achieve a brown color.

Return the bacon, onion, and mushrooms to the pan and add the beer and beef stock. Cover with a lid, reduce heat to low and cook for 3 to 4 hours or until the roast is very tender.

To Finish: Remove the roast and mushrooms to a bowl and set aside. Skim fat off the top or strain the broth into a jug to remove even more of the fat. Bring the broth to a simmer.

In a small bowl or cup, combine the 2 tablespoons of flour with 4 tablespoons of water, stirring or whisking until smooth. Stir this mixture into the simmering broth and continue cooking, stirring, until thickened.

Return the beef and mushroom mixture to the gravy and heat through.

To Serve: Carve beef, pour gravy over it and serve with roast vegetables.

For Instant Pot:

• For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
• All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
• For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
• Braised meats become more flavorful if allowed to cool in their own juices overnight.