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.
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.
We tested with Guinness Extra Stout beer and Knorr Homestyle Concentrated Beef Stock.
This was a great recipe. I also used regular onions instead of pearl onions. The only recommendation I would make is to consider a couple teaspoons of sugar in the sauce while simmering. I felt it was a bit tart. There was a bit of prep time involved so I would not attempt this recipe on a weekday. It is perfect for a Sunday family dinner.
We loved this recipe. Close to my own but the stout made is so rich! I served with mashed potatoes, French bread and whiskey sours. I didn't put the carrots on top to cook until the last 2 hours, they came out perfect and not mushy or brown like some others have commented. Well worth the prep.
There is a bit of prep involved for a crock pot meal, but it is totally worth it. My family LOVES this pot roast due to the great flavor and how tender the meat and veggies get. My husband is from GA, so the grits are an added bonus. I made this for company over Christmas and it got rave reviews from my relatives. I don't think I can ever try a different kind of pot roast again, or there will be a revolt!
I thought I made a great pot roast until I tried this! I used instant espresso and it really added a lot of depth to the flavor. Not really fond of grits, so I tossed cubed potatoes into the crock pot with the carrots and onions. It was good, but everything took on the brown color of the gravy. Next time I might par-cook the carrots and toss them in toward the end then serve the stew over garlic mashed potatoes, just for the color contrast.
My family thought this was fantastic! I love trying new recipes and cook dinner for my son and daughter-in-law usually once a week. They are adventurous eaters so it's fun to try new things out on them. I have made a great pot roast for years, but all agreed this was the best! Made it exactly like the recipe with good stone ground grits with sharp cheddar. Yummmm! I thought it was quite easy and prepared it all the night before and then took the crock pot to their house and plugged it in. I used powered espresso for the coffee and frozen pearl onions (so much easier than cleaning all those onions) and everything else exactly like the recipe. Beer must be Stout for the nice rich sauce.
I followed the recipe with the following changes: I chopped small white onions instead of using pearl onions as the pearl onions did not look good at the store. I also added about 2 additional tablespoons of tomato paste as I tasted the sauce and felt it needed a little more depth to balance out the stout. Overall a good solid recipe that I will use again- the carrots cooking on top were a perfect texture, but still sank a little in the sauce and got discolored (not like the bright orange in the picture). It is a lot of prep though for a crock pot meal, though.
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