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.
Credit: Hector Sanchez; Styling: Caroline M. Cunningham
Small carrots with tops and pearl onions elevate it further.
Ingredients
1poundsmall carrots with tops, peeled
1(3- to 4-lb.)
bottles stout beer
2tablespoonsfresh thyme leaves
2(1-oz.)
containers home-style concentrated beef stock (from a 4.66-oz.
Sprinkle roast with salt and pepper.
Rub coffee over roast, and let stand at room temperature 10 minutes.
Place roast in a 6-qt.
Add tomato paste and garlic to hot drippings, and saute 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 together cornstarch and 2 Tbsp.
water in a small bowl until smooth; add to mixture in pan, stirring until blended.
Serve sauce with roast, vegetables, and hot cooked grits.
