A hearty and flavorful pot roast braised in beer, paired with tender root vegetables, perfect for a comforting meal.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat a cast iron pot over medium-high heat. Place the beef roast fat-side down and sear until browned. Rotate to brown all sides.
Searing locks in the juices and adds a rich flavor to the roast.
Season the beef with salt and pepper. Pour one can of beer into the pot.
Use a dark beer for a deeper flavor profile.
Add the carrots, parsnips, onion, mushrooms, thyme, and bay leaves to the pot.
Cut the vegetables into uniform pieces for even cooking.
Cover the pot and place it in the oven. Cook for 3 hours, checking occasionally.
Low and slow cooking ensures tender meat and flavorful vegetables.
Remove the pot from the oven. Take out the beef and vegetables, keeping them warm.
Cover the roast with foil to retain heat while preparing the sauce.
In a small bowl, melt the butter and mix in the flour to form a paste.
A roux thickens the sauce and adds a creamy texture.
Add the roux to the pot with the drippings. Cook over medium heat, stirring, until thickened.
Stir constantly to avoid lumps in the sauce.
Return the vegetables to the pot with the sauce. Slice the beef or shred it if it falls apart.
Mix the vegetables gently to coat them evenly with the sauce.
Serve the beef topped with vegetables and sauce. Enjoy with your favorite side dish.
Mashed potatoes or crusty bread make excellent accompaniments.
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