...Beer Braised Pot Roast

Our first slow cooking experience to put it bluntly was a failure. Eager to put another of our wedding presents to good use I threw together a delicious Thai green curry that was to slowly braise during the day and be ready when we returned home from work. With our penchant for ignoring instructions the ceramic crock cracked immediately upon cooking as we forgot to let it come up to room temperature before applying the heat. The result was the delicious curry sauce burning to an aromatic crisp on the heating element.

Determined to redeem ourselves we decided to make a classic pot roast in a new slow cooker we received for Christmas. This simple recipe uses beer as the braising liquid and yields the most succulent and tender meat you've ever tasted. Served alongside the rich aromatic braising liquid you have a complete meal waiting for you after a long day of work.
Note: If you don't have a slow cooker this recipe works just as well slowly braised in a 250 degree oven for  8 hours (Just remember to add more liquid as necessary)

- 4lb bone in beef shoulder roast
- 2 red onions cut into chunks
- 3 large carrots cut into chunks
- 5 cloves of garlic chopped
- 1 can of tomato paste
- 1 can of beef or chicken broth
- 1 bottle of beer (preferably dark)
- 3 tbsp dry rosemary
- salt and pepper to taste

1. Pat the roast dry with kitchen paper and season generously with salt and pepper. Sear over medium heat on all sides until brown 

2. Remove the roast and fry the onions and carrots in the pan, scraping up all the browned bits from the bottom

3. Add the stock, beer and tomato paste

4. Place the browned roast in the ceramic crock and spoon over the vegetables and braising liquid (At this point you can start cooking in the slow cooker. However if you want to prepare the dish ahead of time and start the slow cooking in the morning just remember to heat up the ceramic crock and its contents in the microwave to room temperature before starting it in the slow cooker)

5. Place the crock into the slow cooker and cook on low for 8-10 hours or on high for 6-8 hours 

6. Once the meat is fork tender remove the string and bones and shred into bite sized pieces

7. Skim any fat from the surface, season with salt and pepper and serve with mashed potatoes or rice



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