FarmEats Grass Fed Beef
IPA Beer Braised Pot Roast
Warms up a cold wintery night!
FarmEats Grass Fed Beef Boneless Pot Roast is cut from the bottom round of the cow, which is the top of the hind legs, or rump. So, the inter-muscular tissues are worked extensively. A pot roast should be braised slow and low in liquid in the oven, to break down the connective tissues.
Last weekend was chilly, so we cooked our FarmEats Grass Fed Beef IPA Beer Braised Pot Roast!
The trick to braising is to let the oven do the work. We browned, our room temperature, FarmEats Pot Roast in our cast iron pan (in some bacon fat left over from breakfast). Next, we sautéed diced onions in the pan, and then slowly poured in a bottle of IPA, and also enough beef stock to submerge the roast halfway (fat side of beef on top). While the liquid simmered on the stove top we added in sea salt and fresh herbs, and diced potatoes.
Next up we placed the covered pan into the 285 degree oven and set the timer for 2 hours. We checked the roast, and flipped it over and set the timer for about an hour.
At that point the internal temperature was right about 185 degrees. We shut the oven off and let the roast rest a bit while we made some quinoa, and broccoli.
Then we took the roast out of the pan and placed it on the cutting board and thinly sliced the roast against the grain. We served up the pot roast slices with some quinoa, broccoli and gravy potatoes.
