Beer Braised Pot Roast And Vegetables With Polenta
Courtesy of emeril lagasse
Steps
Preheat the oven to 325 degrees f.
Heat a large dutch oven or roasting pan over medium heat.
Add the bacon and cook until the bacon is brown and the fat is rendered , 7 to 8 minutes.
Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate.
Set aside.
Leave the pot on the heat.
Season the roast on all sides with the salt and pepper.
Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned , 8 to 10 minutes.
Remove the roast from the pan and set aside.
Add the onions to the pan and cook until wilted and fragrant , 2 1 / 2 to 3 minutes.
Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color , about 4 minutes.
Add the garlic , thyme , and bay leaf and cook , stirring , until fragrant , 45 seconds.
Add the beer , beef stock , tomatoes and their juices , and the roast to the pan and bring to a simmer.
Cover the pot tightly , place in the oven , and bake for 1.
Ingredients
bacon, boneless beef chuck roast, salt, black pepper, yellow onion, button mushrooms, garlic, fresh thyme leave, bay leaf, beer, beef stock, tomatoes, carrots, parsnip, turnip, fresh parsley leaves, prepared polenta