Gearing up for the arrival of another Baby M along with the holidays all while trying to meal plan for a family has me thinking to make this perfectly delicious family favorite originally inspired by Southern Living’s Beer-Braised Pot Roast recipe.
This was a recipe my mom found & then made for us shortly after bringing Lillian home almost 3 years ago in January! Everyone just loved this dish; warm, comforting, and just a perfect winter-y dinner that everyone enjoyed.
Since then we’ve made it numerous times and even made it our own based on my more simplistic cooking style. I love it because it has all the essentials: lean protein, some veggies, and flavorful sauce that can all be done mostly in a pot for searing and then the slow cooker. It pairs perfectly with whole grain grits (yes, they do exist!) and when your 2 year old daughter who is practically a vegetarian will eat it, then it’s a meal to enjoy and repeat.
It’s also freezer friendly! So if you’re not feeding a crowd, eat off of it for a few days, then anything that’s remaining that your ready to temporarily move on from, just add to a ziploc bag, label it, press out any extra air and store flat in the fridge until later.
I’ve already made it this fall, but I think I’m going to add it back into the meal plan soon just so I can freeze some and have for an easy meal post baby’s arrival.
Beer Braised Rosemary Infused Pot Roast
1 (3- to 4-lb.) eye of round, fat trimmed
2 pinches kosher salt
freshly ground black pepper
2 tablespoons instant coffee
1 tablespoon olive oil
3 tablespoons tomato paste
4 garlic cloves, minced
1.5 cups unsalted beef stock
1 (12- oz.) bottle dark beer (I used pumpkin beer)
2-3 sprigs fresh rosemary
1-2 tablespoons beef consomme (I use Better than Bouillon beef base)
1 pound carrots, peeled and quartered (or sub with baby carrots)
3-4 onions, quartered (I switch between red, vidalia, yellow, or even pearl onions depending what I can find at the store or have on hand)
1 tablespoon balsamic vinegar
2 tablespoons cornstarch
hot cooked stone ground grits, cooked according to package directions
reduced fat (2% cheddar cheese), tablespoon or two garnish per serving
Sprinkle the roast with salt, pepper, and the coffee grinds. In a large pot or pan (with deep sides at least 2-3 inches), warm the oil over medium heat. Sear the roast until nicely browned on each side (about 3-4 minutes per side- and don’t forget the ends). Place in the slow cooker.