Some things are hard - memorizing the value of Pi to the 25th decimal, learning to play the Theremin, decorating a cake with buttercream on a hot summer day, or watching an entire episode of The New Girl without feeling the urge to slap Zooey Deschanel's character.
(Note: These things might not be hard for everyone, but they certainly are for me.)
My mother's recipe for pot roast, on the other hand, isn't hard at all.
I don't even really have to refer to the the splattered and stained page in my beloved binder of family recipes any more, because it's committed to memory. All you need is a big hunk of beef, a bouillon cube, a metric assload of thinly sliced onions, a scant cup of water and a generous dose of black pepper. Throw it all together in a covered pot, and slowly simmer until tender and saucy.
There's something strangely comforting about the knowledge that even if I'm so frazzled that I can barely my home phone number, at least I can remember how to make pot roast.
I've made it dozens, if not hundreds, of times in the years since then, and the only change I've ever made is to replace the water with a bottle of flavourful dark beer. It's not meant to be fussy or fancy... its beauty lies in its simplicity.
The Secret to Making the Perfect Pot Roast
The key to this dish is the seemingly disproportionate mountain of thinly sliced onions.
It may seem like an absurdly large quantity at first, but the onions will slowly dissolve as they cook, releasing their juices into the braising liquid to form a thin gravy that is reminiscent of a really good bowl of French onion soup (minus the croutons and cheese, obviously).
Because the recipe has so few elements, it's also important to use a good-quality ingredients.
You'll want to start with a beautifully marbled piece of beef that's intended for braising, preferably a blade or rump roast. Save the leaner cuts for another day - that marbling is important, because it keeps the beef tender and flavourful through the long cooking time. You'll also want to make sure to take your time in browning the roast, because those browned bits on the bottom of the pan are the key to a flavourful sauce.
Last but not least, there's the beer. Technically, any beer will do in this recipe, but I find that it works particularly well with intensely-flavoured dark beers, like a a porter or a stout. My current brew of choice is Mill Street's Coffee Porter, though Guinness is a mighty fine alternative.
Add a few hours of low and slow braising, and you'll discover your humble ingredients have magically melded together into a piece of comfort food heaven that transcends its humble origins.
What to Serve with Pot Roast
All you need to turn this pot roast into a complete meal is a pile of creamy mashed potatoes to soak up all the sauce, a simple green salad, and a hunk of crusty bread to mop up what the mash leaves behind.
Oh, and perhaps another bottle of fine dark beer, chilled to frosty deliciousness while the beef simmered away... assuming you haven't used up your last bottle to make the roast, that is.
It's a perfect antidote to a day of long, hard, difficult things... like brain surgery, negotiating a peace treaty in the Middle East, or maybe just chasing down that elusive cute-yet-flattering bathing suit.
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Mom's Pot Roast with Beer and Onions
- Total Time: 3 hours 20 mins
- Yield: 8 1x
Description
All you need to make this tender, flavourful pot roast is four ingredients, a big Dutch oven and a little patience. My usual beer of choice for this dish is Mill Street's Coffee Porter, but any dark, flavourful beer (like a porter or stout) will do the trick.
Ingredients
- 3lb boneless beef chuck, blade or rump roast
- Salt and pepper
- 2 tbsp canola oil
- 1 bottle (341ml) dark beer
- 1 cube beef bouillon, crumbled
- 2 lbs onions, thinly sliced
Instructions
- Generously season the roast on all sides with salt and pepper.
- In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate.
- Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved. Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn't nearly enough liquid at this stage, but don't panic - the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).
- Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Main
Maureen says
This was great! I added some crimini mushrooms and carrots at the end, and a little bit of Worcestershire sauce because I did it in a Crockpot and it didn't have quite the deep flavors you get from Dutch oven cooking the whole time. Super easy, I was on a quest for the perfect simple pot roast and this does it.
Pamela says
I just did this today we made garlic bread and manchego cheese sandwichs with these... and potato soup it was heavenly.
Dan @ Dan's Good Side says
Ok, now, I just came from reading about the shrimp tacos, making me sad. This has me feeling all warm and comfort-y! I knew you'd pull through for me!
On a side note, you got a legitimate 'lol' from me re: buttercream icing in the summer and slapping Zooey. Nicely done.
★★★★★
Kim Bee says
I haven't had the urge to slap Zooey yet. But I"ve missed a few episodes so she's still endearing. I shall be on the lookout for the shift and at the ready to slap away. This looks so good. I love pot roast. It's just says home to me. Congrats on top 9!
missymaki says
Oh my. Can I have seconds? This is gorgeous - thank you! I just love the classics!
Baker Street says
Oh Isabelle! How sweet of you to share this recipe! Bookmarked and Buzzed! :)
★★★★★
[email protected] says
Isabelle! How awesome that you are sharing your mom's pot roast recipe with us! As a matter of fact...as I try this and log it into my favorite recipe file...it will forever be known as Isabelle's Mom's Pot Roast! How comforting and satisfying that looks. The smothered mashed potatoes...those gorgeous onions! This will definitely be my first new recipe to try after Thanksgiving! : )
Danielle says
I love a good pot roast and using beer sounds delicious. I'll have to try it.
bellini says
This is comfort food at its best Isabelle!
Lynn @ I'll Have What She's Having says
Definitely comforting, I can just imagine the sauce all over those creamy mashed potatoes.
I haven't seen The New Girl, but the show with the 2 single waitresses makes me feel the same way.
PS: Thanks for the hugs :)
Isabelle says
Anytime, Lynn. :)
BTW, I agree with you on 2 Broke Girls (and, for that matter, Whitney... which completes the trifecta of annoying-female-sitcom-characters this season) What the hell is up with those shows getting renewed while a genuinely funny comedy like Community goes on hiatus? TV sucks. *sigh* /rant
Beth Michelle says
Yummm this looks like such a perfect comfort meal!!!
Samantha says
Hahaha bathing suit. But really I love mashed poatoes and carmelized onions! Makes me feel so safe and cozy!
XO
Sam
Isabelle says
You nailed it. Safe and cozy indeed! I could live my life eating nothing but mashed potatoes, actually. :)
Cathy @ Savory Notes says
Agreed completely, about The New Girl (Or it's other title: Look-at-me-I'm quirky-all-the-time-arent-I-so-cute?!) and the interesting layer of flavor that beer contributes to a dish. I'll be saving this recipe for sure :)
Isabelle says
Glad I'm not alone, Cathy! :) I'm half-afraid that I'm turning into one of those old farts who complains about how good TV used to be, and how it's all crap now. Next thing you know, I'll be watching Wheel of Fortune and Jeopardy every night. *gulp*
Dzoli says
Mom knows best.And potroast with beer that must be tasting great:)
[email protected] says
Oh now I am totally craving pot roast! I have not had it in years and yours looks so yummy and comforting.
Kiri W. says
Oh wow! Comfort food indeed - this looks glorious :) Makes me want a fire in the hearth, and all.
Tiffany says
Nicely done! You just inspired me to send my husband to the store to get us a roast and some beer! In about 4 hours I will be enjoying your recipe, thank you!
Isabelle says
I hope you had a chance to try it out, Tiffany. Please do let me know how it turned out!
Hester @ Alchemy in the Kitchen says
Comfort food heaven indeed and perfect for Winter weather. I'm all for simple ingredients, magical food! Lovely photos too.
Brilynn says
Annnnnd I just figured out what I'm making for dinner. Sometimes the easiest recipes are the best ones!