Lucky Bucket Pot Roast with Baby Bellas
Last weekend we went up to visit my family for Easter. We spent Saturday with the family, but came back home on Saturday night so that my kids would have time with their dad for the occasion. I was actually kind of glad because it would give me a day to myself … one of those moments I rarely find for myself lately. But my dad was preparing an elk pot roast for dinner the night that we were leaving … I was smelling it for hours and we had to leave about an hour before it was done … I told my dad I need to just go home and make myself one. He picked out one of his smaller prize elk roasts for me and we sat down and talked through how a good pot roast is made.
I called him the next morning to find out how the pot roast turned out. He had decided he liked it made with beer better than with wine. Which I thought was opportune because I just happened to have some Lucky Bucket Certified Evil Ale, which I had tried drinking and decided that it had the perfect taste for a “cooking beer” … a little too intense (to my own tastes) for a drinking beer, but the smoothness and dark hoppy flavor of the beer told me it would be just right with a pot roast.
So for Easter, I made myself a pot roast. I relaxed and reveled in my alone time. I went grocery shopping and bought my kids some Peeps. (Personally I can’t stand Peeps, but my kids love them.)
The only problem with making myself a big ol’ pot roast just for me for Easter dinner was what to do with the rest of it? I don’t eat meat that much … I’ve got a few ideas floating around in my head now. Fair warning: you might see some “pot roast leftover” recipes next week …
- 1 Tablespoon of olive oil (or more if needed)
- 1 elk or beef roast, 3 - 4 lbs in size (mine was an elk roast, 3.75 lb)
- 6 cloves of garlic, peeled and chopped
- 1 medium onion, peeled and coarsely chopped
- 3/4 cup coarsely chopped carrots
- 3/4 cup halved sweet cherry or grape tomatoes
- 8 oz. Baby Portabella mushrooms, cut in quarters
- 1 12-oz. Lucky Bucket Certified Evil Belgian Strong Ale (or other flavorful beer of choice)
- 1 cup of beef broth
- 2 bay leaves
- 1 teaspoon Italian seasoning
- A sprig of fresh rosemary, snipped into small pieces
- A few sprigs of fresh thyme, leaves only
- Several fresh basil leaves, chopped
- Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
- Preheat the oven to 300 degrees. Heat the olive oil over medium in a large oven-proof pan that has a cover. (I used my Swiss Diamond pan.)
- Set the meat in the pan and brown all sides of the meat. Add the onions and garlic and let them cook just briefly to soften the onion.
- Add the rest of the carrots, tomatoes, and mushrooms to the pan, then pour in the beer and the broth. Hide the bay leaves in the liquid and sprinkle the meat and all with the seasoning and herbs, then add a hearty shake of Red Robin Seasoning and freshly ground pepper all over.
- Cover and bake at 300 degrees for 3 hours. Remove the roast from the oven, keeping it covered for about 20 minutes before removing from the pan to slice.
The meat is even better shredded and mixed with some of the delicious gravy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Weekend Potluck, Mop it Up Monday, Mommy’s Manic Monday, Marvelous Mondays, Tuesday’s Table, Try a New Recipe Tuesday, Wednesday Extravaganza, Clever Chicks Bloghop and Tried & True Recipes.