Although wine seems to be the standard liquid for braising a pot roast, beer, ale, and stout all add significant flavor and help to tenderize pot roasts and stews.This pot roast takes on the delicious flavor of Guinness, an Irish dark beer.
SERVES: 6
INGREDIENTS:
- 2 tablespoons canola oil
- One 3-pound rump roast, tied at 1-inch intervals
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 2 medium sweet onions, such as Vidalia, coarsely chopped
- Two 12-ounce cans Guinness Stout
- 1 cup beef stock (page 20) or store-bought beef broth
- 1 sprig fresh thyme
- 1 bay leaf
- 6 medium Yukon Gold or red-skinned potatoes, scrubbed and quartered
- 4 large carrots, cut into 2-inch lengths
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with the salt and pepper, add to the pressure cooker, and brown on all sides. Remove the meat to a plate.
- Add the onions, Guinness, stock, thyme, and bay leaf to the pot. Put the roast in the stock and scatter the potatoes and carrots over the roast. Lock the lid in place and cook at high pressure for 50 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the meat to a cutting board and allow it to rest for 10 minutes before slicing.
- Transfer the vegetables to a serving bowl and cover with aluminum foil. Skim off any fat from the surface of the sauce, remove the thyme sprig and bay leaf, and bring the sauce to a boil.
- In a small bowl, stir together the butter and flour to form a paste, whisk it into the sauce, and bring to a boil. Remove from the heat and taste the sauce for seasoning, adding salt and pepper if necessary.
- Slice the meat and serve with the vegetables and sauce.
