Ingredients for 90 Minute Beer Brined Pot Roast
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- Fresh Coarse Ground Black Pepper
- Bay Leaf
- 12 cups beer
- Water
- 3-4 lb beef pot roast
- Olive Oil
- Fresh Ground Black Pepper
- Onions
- Dry Red Wine
- Unbleached All Purpose Flour
- Low Sodium Chicken Broth
- 4 cloves garlic, minced
- 2 tablespoons whole black peppercorns
- 1 tablespoon dried thyme
- 1 cup beef broth
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How to Make 90 Minute Beer Brined Pot Roast
- In a large bowl or container, combine 12 cups of beer, 1/2 cup kosher salt, 1/4 cup brown sugar, 4 cloves garlic (minced), 2 tablespoons black peppercorns, and 1 tablespoon of dried thyme.
- Submerge a 3-4 pound beef pot roast in the brine. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 325°F (160°C). Remove roast from brine and pat completely dry with paper towels. Discard brine.
- Sear the roast in a Dutch oven or oven-safe skillet over medium-high heat until well-browned on all sides. This adds amazing flavor.
- Place the seared roast into the Dutch oven. Add 1 cup of beef broth to the pot.
- Roast uncovered for 90 minutes, or until a meat thermometer inserted into the thickest part registers 190-200°F (88-93°C).
- Remove the pot roast from the oven and let it rest for at least 15 minutes before carving.
- While the roast rests, prepare your vegetables (parboiling is recommended for faster cooking) and make gravy using the pan juices. You can thicken it with a cornstarch slurry for a richer consistency.
- Carve the pot roast thinly against the grain and serve with the delicious gravy and your prepared vegetables.
Nutrition Information (Approximate per serving)
Sodium
205 g
Sugar
25g
Fat
34g
Carbs
4g
