Slow Cooked Pot Roast with Ale and Garlic and “Extra Horseradish”

Page Title: 
Slow Cooked Pot Roast with Ale and Garlic and “Extra Horseradish”

Serve up this fork-tender roast with fluffy mashed potatoes to soak up all the delicious sauce!

Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
6 tablespoons Demitri’s Extra Horseradish Bloody Mary Seasoning
1 (12-ounce) bottle pale ale
3 tablespoons flour
5 cloves coarsely chopped garlic

-------------------------------------------

4 carrots, cut into 1 1/2-inch pieces

4 stalks celery, cut into 1 1/2-inch pieces

Preheat an oven to 325 degrees F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with the salt and pepper. Place in the hot pan and sear on all sides until well browned (about 3 to 4 minutes per side). Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan and drizzle with the Demitri’s seasoning. Pull the onion and mushroom mixture up from under the roast.

Whisk together the beer and flour until smooth and add to the roasting pan, along with the garlic. Bring to a simmer, then cover the pan and transfer it to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork tender.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Chef's Tips:

If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning