Beer-Braised Top Blade Roast
- 6 center-cut bacon slices, chopped
- 2 medium onions, vertically sliced
- 6 garlic cloves, thinly sliced
- 1 1/2 tablespoons olive oil
- 1 (2 1/2-pound) top blade roast, trimmed
- 2 tablespoons all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 (12-ounce) bottle beer (such as lager)
- 1 1/2 cups unsalted beef stock (such as Swanson)
- 2 fresh rosemary sprigs
- calories 250
- fat 13.7 g
- satfat 4.8 g
- monofat 5.6 g
- polyfat 0.8 g
- protein 24 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 79 mg
- iron 3 mg
- sodium 381 mg
- calcium 17 mg
How to Make It
Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.
Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 tablespoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.
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