One of my favorite parts of Autumn has traditionally been Oktoberfest. I'm a quarter German and have always enjoyed this festive time so I was excited to create this beer-braised pot roast recipe for local grocer, Mother Earth Food.
I used the Oatmeal Porter from Asheville-native, Highland Brewing, but this meal could easily be made gluten-free using a dry apple cider or a gluten-free beer (they exist!). You could use most beers, but I don't recommend a pilsner or lager as they are too light to get the same rich flavor.
This is a crock-pot recipe, but check the notes below for directions on how to make this in your oven.
Beer Braised Pot Roast
6-8 servings
30 minutes hands-on + 6 hours cooking time
Ingredients
8 oz mushrooms, quartered
4 cups beef broth
12 oz bottle of beer
2.5 lb roast grass-fed chuck roast cut to large bite-sized pieces
2 med yellow onions cut to bite-sized pieces
4 carrots cut to bite-sized pieces
8 cloves garlic, minced
2.5 tsp salt + extra to salt the mushrooms
1/2 tsp pepper
8 Tbsp tapioca flour
Splash of apple cider vinegar (optional)
Directions
Salt the mushrooms and set to the side while you chop the other veggies.
Put all ingredients from beef broth through pepper into the crockpot and give a quick stir, then place the salted mushrooms on top. (*See note)
Cook on low for 6 hours.
About 30 minutes into the cooking time, stir the mushrooms in with the rest of the stew.
At the end of the cooking time, ladle out the most of the broth into a soup pot to make a gravy.
In a separate bowl, mix the tapioca flour with just enough cold water to make a slurry. Ladle a little of the broth into the bowl and give it a thorough mix. Pour this mixture into the pot with the broth and stir. (*See notes)
Bring the broth to a boil over high heat then reduce to a simmer on low. Keep mixing the broth as it cooks until it thickens to a gravy. Add the gravy back to the pot along with a splash of apple cider vinegar and give it a stir.
Serve with rice or mashed potatoes. Yum!
Notes
*Mushrooms. I can always tell when mushrooms are cooked without salt ~ they are so bland and boring. Salting them ahead of time and letting them sit over the stew for a while ensures flavorful mushrooms in the final dish.
*When making gravy... Do not put the tapioca flour directly into the hot broth or it will clump and ruin your gravy. It must be mixed with cold water first, then temped with a little of the hot broth before adding it into the pot. You could also use corn starch, arrowroot, or regular flour though I think the tapioca makes the nicest gravy.
*To make this in your oven instead, follow the same instructions but cook in a large roasting pan for 2-4 hours (depending on your oven & the size of the roast) at 300 degrees F. Basically, if it's still rubbery, it's not done yet. Roast until it is soft.
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