Beer Roast

[cluckk]

My favorite use of beer in cooking besides marinades is as a replacement of stewing liquid. My favorite is roast. This works great with beef and with deer, elk or moose backstrap.

Put a couple table spoons of oil in a dutch oven or crockpot and heat.

Once oil is hot add chopped garlic.

Coat roast in spice mixture of you choice. I actually like to use Mrs. Dash Grilling Blend. Roll the roast in the hot oil/garlic until seared.

Add two bottles of your favorite beer, cover and cook until it reaches your doneness level. IMHO rare can't be beat.

This works real well in a cast iron dutch on coals. Nothing can be a better end to a full day in the hills.

[Beefsteak]

I made a pot roast w/ Guinness a while back. Turned out really good.

[Seymour]

Very interesting indeed that you posted this. I have, of all things in my freezer, a couple rabbits I've been needing to slow-cook. the idea of a porter or stout or brown ale to slow-cook them in has been growing on me. I need to chuck 'em in the pot this weekend and try your recipe!

[corkybstewart]

Be careful and don't use a hoppy beer. I cooked a pot roast last week with a pale ale, and the hops overpowered the sauce. Luckily I found it before the wife came home and I was able to empty the liquid out and replace it with a more traditional gravy. But the meat was amazingly tender and tasty.

[Goban]

I marinated some chicken breasts with my homebrewed pale ale. I added some garlic salt, a teaspoon of vanilla extract and cracked black pepper. It turned out great off the grill; very juicy and tender.

I cooked it with low heat and made some stir fried vegetables as a side. The sauce was a little soy with, bear with me here, Dijon mustard, horse radish sauce and a teaspoon of white sugar.

My family loved it.

[corkybstewart]

I htink the problem is that simmering for 3 hours in the oven drove off most of the beer flavors but concentrated the hops bitterness.