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. Just be sure to pile the veggies on top of the beef after all other ingredients are in your cooker, so they'll cook perfectly and keep a vibrant color.

Recipe: Beer-Braised Pot Roast

Photo: Hector Sanchez

Find all the recipes from the January 2015 issue of Southern Living magazine.

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