Pot Roast in Beer Recipe
Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.
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Cooking tools:
- Dutch oven
- Stove
- Refrigerator
- Mixing bowl
- Fine-mesh sieve
- Colander
- Tongs
- Ladle
- Whisk
- Spoon
- Serving platter
Ingredients
- beef roast, pot roast
- beer
- caraway seeds
- rosemary leaves
- cloves
- thyme
- beef stock
- salt
- black pepper
- butter
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