Beer Braised Pot Roast with Root Vegetables

Beer Braised Pot Roast with Root Vegetables

(upbeat guitar music) – Hey thanks so much for stopping by. I’m Chef Billy Parisi and I’ve got a delicious recipe for pot
roast braised in porter beer. Doesn’t get much better than that. Starting to get cold outside. Perfect for this time of year. The first thing we’re going to do is cook off some super thick cut bacon. While the bacon is browning, we’re going to get into this pot roast. For me personally, this is one of those dishes that you can go back to the stove top a few times a day and cut a little chunk off and go eat it. I mean it is one of those grazing meals. However, I don’t want it
to be this huge pot roast. I don’t want to take this
thing out every time, take a slice, put it back in. I want to take little chunks. So what we’re going to do is
divide this into six pieces. We’re going to season it very well with salt and pepper on all sides. Then we’re going to lightly flour it. At that time, our bacon
is going to be done. We’re going to remove
that, those crispy lard, and set them to the side. We’re going to get it
golden brown on all sides and next, we’re going to get braising. Our meat is browning up. I’m sure you can hear
that in the background. We’re going to get into braising this. I’ve got a great porter
beer, nice and dark. Got a chocolate, coffee,
very creamy flavor to it. It’s going to be perfect. Once the beef is brown on all sides, we’re going add in some porter beer. We’re also going to
add in some beef stock. Season that up very, very
well with salt and pepper. Add some parsley springs,
some thyme sprigs. We’re going to braise in the oven for 350 degrees for
about an hour and a half. In the meantime, we’ve
got a bunch of great vegetables we want to include in there. So we’re going to trim up some
carrots, parsnips, turnips. I’ve got some cippolini onions and I’ve got some baby potatoes. After that time, or that pot
roast cooking in the oven, for an hour and a half, we’re going to add those vegetables in there. We’re going to cook for
a further 45 minutes, so everything finishes at the same time. Our beef is cooked, our
vegetables aren’t mush. It’s time to eat. Just as I said, the vegetables
are perfectly tender. The key is to let the meat cook for a certain amount of time,
add in the vegetables a little bit later so when everything’s done, it’s perfectly cooked. The beef is tender, the
vegetables are tender, not mush. Perfect, perfect pot roast dish. Weeknight, weekend, you name it. All about comfort food during those fall and winter months. Get all these amazing
ingredients and pot roast from your favorite
Heinen’s grocery stores. Check out to see all the wonderful recipe videos. I got a lot to eat. See you next time. (upbeat guitar music)

3 thoughts on “Beer Braised Pot Roast with Root Vegetables”

  1. I was particularly interested in the root vegetable portion of this recipe, but the "Get the full recipe here:" equaled a no go.  I wanted to know because I want to braise pork in a pumpkin…  Any help that you can offer?

  2. Love this machine>>> and it’s versitility ! We use it all the time. Looking forward to winter to make all our soups and stews.

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