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Beer Braised Pot Roast And Vegetables With Polenta Recipe

Emeril Lagasse's irresistible Beer Braised Pot Roast & Vegetables recipe is a culinary masterpiece! Fall-apart tender pot roast, slow-cooked to perfection in rich beer gravy, alongside tender roasted vegetables. Served atop a bed of creamy polenta, this dish is a guaranteed crowd-pleaser for a comforting and flavorful meal. Perfect for a cozy night in or a special occasion!

Prep Time 30 mins
Cook Time 225 mins
Calories 439.6 kcal
Protein 104g
Rating 2.5 (2 Reviews)
Beer Braised Pot Roast And Vegetables With Polenta 43

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Braised Pot Roast And Vegetables With Polenta

  • 6 slices bacon
  • 3-4 lb boneless beef chuck roast
  • generously salt
  • generously black pepper
  • 1 large yellow onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 (12 oz) bottle dark or amber beer
  • 2 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup carrots, chopped
  • 1 cup parsnips, chopped
  • 1 cup turnips, chopped
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • prepared polenta (generous portion, prepared according to package directions)

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How to Make Beer Braised Pot Roast And Vegetables With Polenta

  1. Preheat oven to 325°F (160°C).
  2. Heat a large Dutch oven or roasting pan over medium heat. Add 6 slices of bacon and cook until crispy, about 7-8 minutes. Remove bacon with a slotted spoon; set aside, reserving bacon fat in the pan.
  3. Season a 3-4 lb beef chuck roast generously with salt and pepper.
  4. Sear the roast in the reserved bacon fat until well browned on all sides, about 8-10 minutes. Remove roast from pan; set aside.
  5. Add 1 large chopped onion to the pan and cook until softened, about 2-3 minutes. Add 8 oz sliced cremini mushrooms and cook until softened, about 4 minutes.
  6. Stir in 4 cloves minced garlic, 2 sprigs fresh thyme, and 1 bay leaf; cook for 45 seconds until fragrant.
  7. Pour in 1 (12 oz) bottle of beer (dark or amber recommended), 2 cups beef broth, and 1 (14.5 oz) can diced tomatoes (undrained). Return roast to the pan.
  8. Bring to a simmer, cover tightly, and transfer to the preheated oven. Bake for 1 1/2 hours.
  9. Remove roast from oven. Add 1 cup chopped carrots, 1 cup chopped parsnips, and 1 cup chopped turnips to the pan. Turn the roast, basting with pan juices.
  10. Cover and return to the oven. Bake for another 1 1/2 to 2 hours, or until the roast is fork-tender and vegetables are tender.
  11. Remove from oven and discard the bay leaf. Remove the roast and let rest on a cutting board for 10-15 minutes.
  12. Skim excess fat from the pan juices. Shred the roast with two forks. Return shredded beef to the pan.
  13. Stir in 2 tablespoons chopped fresh parsley. Prepare polenta according to package directions.
  14. Serve the pot roast and vegetables over a generous portion of creamy polenta. Garnish with extra parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

33g

Fat

35g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables American Oven Easy Roast Beginner Cook Dinner Party Fall Winter Dietary Seasonal Low Calorie Comfort Food Oamc Freezer Make Ahead Low Carb Midwestern Low In Something Meat Roast Beef Taste Mood Equipment Number Of Servings 4 Hours Or Less