Beer-Braised Pot Roast Smothered with Onions and Portobellos

Research has shown that families who sit down together to share a meal have children who are healthier, have better self- esteem, higher GPAs and have better chances at being more successful in life(http://thefamilydinnerproject.org/resources/faq/).  Coming together around the table fosters a sense of togetherness and security.  It is a time to recharge, reconnect, spark conversation and take an interest in each other. With today’s busy lifestyle it is sometimes difficult to find the time to share a good homecooked meal.  This recipe comes together pretty easily and you can forget about it while it cooks for 3 hours.  It fills the house with an incredible aroma as the roast braises in a rich beer-based onion and mushroom sauce.  The result is a fork tender roast with a flavorful sauce.  It is a forgiving recipe which can sit until ready to serve.  At the last minute all that is needed is a side vegetable and some mashed potatoes to sop up that irresitible sauce.  Believe me by the time this is ready, your family will be clamoring to eat.

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Beer Braised Pot Roast Smothered in Onions and Portobellos

3 to 3 1/2 lbs beef rump round roast

2 T olive oil

3/4 t salt and 1/2 t pepper

6 cups of thinly sliced yellow onions

1 bay leaf

1 T balsamic vinegar

12 oz bottle of regular beer, not dark and not calorie-reduced

0.75 oz packet of dehydrated portobello mushrooms, reconstituted according to manufacturer’s instructions

Method:

Preheat oven to 350F and set rack to the middle position.

Pat your roast dry and season with salt and pepper on all sides.  In an oven-proof, heavy-bottomed pot large enough to hold your roast, heat the oil. Sear your roast on all sides in the oil.    Remove to a platter while you cook the onions.  In the same pot, brown the onions with the bay leaf until softened.  Remove half the onions and return the roast on top of the onions in the pot.  Smother the roast with the remaining onions.  Add the bottle of beer and the balsamic vinegar to the pot and sprinkle the portobellos around the roast.  Cover and braise for 3 to 3 and 1/2 hours.  If your roast is thick, flip it over for the last hour of cooking as I did.  Remove the roast from the oven, uncover, and let stand for half an hour in its sauce before slicing.  Slice across the grain.  Skim off any fat from the top of  your sauce, if needed.  Serve the beef with the sauce on top.

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The seasoned and seared roast

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The cooked onions seasoned with the bay leaf

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The roast placed on half of the onions

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Smothering the roast with the other half of the onions and the addition of the portobello mushrooms to the pot

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The roast after 3 hours of braising in the beer

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The roast sliced across the grain and smothered in its braising sauce

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A satisfying family-style dinner

Comfort food at its best, perfect for bringing families together.

Taking this to Fiesta Friday #51 hosted by two of my favorite bloggers, Judi@Cooking With Aunt Juju and Jhuls@The Not so Creative Cook along with our founder Angie@The Novice Gardener.  Week after week, the inspiration abounds!

 

 

35 thoughts on “Beer-Braised Pot Roast Smothered with Onions and Portobellos

  1. I’m making this this weekend, once I defrost my roast. I have been thinking about what to do with it, and your recipe looks so tempting and fool-proof, I’m sure it will be good. Thanks for a very timely recipe.

  2. Pingback: Fiesta Friday #51 | The Novice Gardener

  3. Hi Johanne, this recipe must have been why I had such a craving for my beer braised pot roast that I posted last week! I can see I put a like on here when you posted this! For some reason, I couldn’t get the thought out of pot roast out of my mind, lol, so I’m blaming you!! When I checked in today, I had an AHA moment…

    I love the use of the big roast here, so much more elegant than chuck! And the mushrooms! Oh, they look so good! I might have to modify my recipe next time I make it, or try this one.

  4. Pingback: 21 Fall Recipe Round-Up | French Gardener Dishes

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