Beef Pot Roast with Ale

I’m a great fan of cooking with alcohol. A glass of wine in my hand, another for the pot is good. Usually I use wine, but on this occasion I used beer, a dark beer called Hobgoblin (don’t you just love the names of some of the Ales produced in England!).

The recipe was another of my beloved slow cooked dishes, a pot roast this time, and it’s a perfect all in one dish that just needs some boiled potatoes or creamy mash to soak up all those delicious juices. Any leftovers make a perfect topping for pasta.

Dark Beer, Beef & Vegetable Pot Roast (1)

The steam in the photos must be the Hobgoblin escaping from the finished dish….

Ingredients (to serve 6 people)

  • 2 onions peeled and cut into quarters
  • 8 small carrots peeled and cut into large wedges
  • 3 celery sticks cut into pieces about the same size as the carrots
  • 2 leeks, cut into large chunks (or substitute any of your favourite root vegetables)
  • A piece of brisket, about 1.5kg
  • About 300ml of dark beer (don’t use Guinness though, it will be too bitter in the final dish)
  • About 100ml of beef stock
  • A little olive oil and flour

Dust the joint of meat with flour and in a deep frying pan with a little oil, brown the meat all over. Season the joint, remove and put into the cooking pot or slow cooker. Add the vegetables to the frying pan and cook until the onion starts to turn brown at the edges, then put them into the slow cooker (or oven dish if you are cooking in a conventional oven).

Pour the beer and stock into the frying pan and scrape up the juices from the beef. Sprinkle in a level tablespoon of flour and stir as you heat the liquid. It will start to thicken slightly. Bring the liquid to a boil and pour over the meat.

Dark Beer, Beef & Vegetable Pot Roast (4)

Cook in the slow cooker for an hour on high and then for about a further 7 hours on low until the meat is really tender. In a conventional oven it will need about 4 hours on low. You will need to turn the meat over 2 or 3 times during the cooking period as it will not be covered entirely by the liquid in the pot.

When it is cooked, remove the meat and vegetables from the sauce. If the sauce looks too thin, put it into a pan and either fast boil it to reduce or make a beurre manié .  It’s made with equal parts of butter and flour mixed together and stirred into the hot liquid – about a tablespoon of each for this dish. Add it to the liquid and cook until thickened. Check for seasoning and adjust if necessary, pour over the meat and vegetables and enjoy.


55 thoughts on “Beef Pot Roast with Ale

  1. Oh my, this is just what we need on our table this week Tanya! The weather has cooled off dramatically in the past few days… I’m now craving slow-cooked everything! Yum!

  2. I can almost smell it – oh wow! Mmmm… It is much to warm here already to even consider it, yet I’m thinking of turning on the AC just to make this! Oh the steam and oh the bread in the background! Hungry NOW!

  3. Lovely recipe especially with our weather becoming punishing with cold and nasty winds! BUT, did not know there was a way to cook without alcohol, well roughly at the rate of 2:1 🙂 ! Shall have to look for a suitable local brew!!

  4. One for Daddy to experiment with I think, he likes a slow cooker recipe, might even make me want to eat a beef dish!!

  5. I’m always reluctant to cook with alcohol, I’m never sure if it comes out right. But your recipe sounds so delicious, I will try it. Thank you.

  6. A few years ago we went nuts and bought lots of different weird imported beers at Christmas time. We actually tried Hobgoblin. You are a poet Ms Chica. You string together food memories and weave them so that I can still be “me” with my new ethics, but can delve into the guilty joy of knowing a taste, a flavour, a texture. It’s no wonder I keep coming back here 😉

    1. Ah thank you – I’m glad you know Hobgoblin (too strong for me as a drink in terms of flavour, but I loved it in this)! I love that we can “share”, even if we don’t consume all the same foods 🙂

  7. Ooo, just a perfect and wonderful meal Tanya. Scrumptious! I will have to hunt one of those hobgoblin down if I ever get to the UK again.
    Have a beautiful weekend.
    🙂 Mandy xo

  8. Oh goodness, now I’m thinking of slow roasted beef and beer at 10am! That’s magic on a brisket…Love the recipe and the picture with steam rising out it, I can smell the aromas:) Cheers!

  9. I hovered over the asparagus dish (for me 🙂 ) Tanya but I just know Mick would love this one! And I can get Hobgoblin from the Aldi just round the corner . It must be a sign! Will have to bookmark this one. 🙂 Algarve bound this evening. Take care!

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