Food and Recipes Meat Beef Beef Roasts Beer-Braised Pot Roast Be the first to rate & review! This is no ordinary pot roast. First, it's rubbed with coffee. Then it simmers in dark stout beer and beef stock, yielding a deeply delicious gravy. Small carrots with tops and pearl onions elevate it further. By Southern Living Editors Updated on December 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 35 mins Total Time: 8 hrs 45 mins Yield: 6 to 8 servings Ingredients 1 pound small carrots with tops, peeled 1 (3- to 4-lb.) boneless chuck roast, trimmed 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons instant dark roast coffee 2 tablespoons olive oil 3 tablespoons tomato paste 4 garlic cloves, chopped 2 (12-oz.) bottles stout beer 2 tablespoons fresh thyme leaves 2 (1-oz.) containers home-style concentrated beef stock (from a 4.66-oz. package) 2 pounds pearl onions 1 tablespoon balsamic vinegar 2 tablespoons cornstarch Hot cooked grits Garnish: fresh thyme sprigs Directions Cut tops from carrots, leaving 1 inch of greenery on each. Sprinkle roast with salt and pepper. Rub coffee over roast, and let stand at room temperature 10 minutes. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, reserving drippings in skillet. Place roast in a 6-qt. slow cooker. Add tomato paste and garlic to hot drippings, and sauté 1 minute. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups. Pour beer mixture over roast. Top roast with onions and carrots. Cover and cook on LOW 8 to 10 hours or until roast is fork-tender. Transfer roast to a serving platter, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast. Skim fat from cooking liquid; transfer cooking liquid to a large saucepan. Whisk in vinegar. Whisk together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness. Serve sauce with roast, vegetables, and hot cooked grits. Rate it Print