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This recipe is a great weekday family meal that could easily be used for leftovers. IT’s a complete family meal prepared in one dish! Choose any type of beef roast cut you prefer for this recipe.  Be sure to visit Savory Spice Shop located on Main Street in downtown Franklin for all of your spice needs.  Follow them on Facebook for the latest updates and offerings.
Ingredients

4 lb. boneless Pike’s Peak roast (or heel of round roast)*
Choose one of the following rubs:
3 Tbsp. Pike’s Peak Butcher’s Rub
3 Tbsp. Mt. Evans Butcher’s Rub
2 Tbsp. vegetable oil
1 lb. carrots, scrubbed and cut into 2-inch chunks
2 sweet onions, quartered
1 (12 oz.) bottle dark beer
3 cups beef broth
2 to 4 sprigs fresh rosemary
1 Tbsp. arrowroot starch (or corn starch)
2 Tbsp. butter (optional)
salt & pepper to taste

Notes
*You can use your favorite beef roast with this method, but you may need to adjust the cooking time according roast type. You can also use your favorite beef rub as the seasoning.

Directions

Let roast sit at room temperature for 30 min. or so before starting. Preheat oven to 325 degrees.

Pat roast dry with paper towel then rub all over with your choice of butcher’s rub. Heat oil over medium-high heat in a large Dutch oven, or similar oven safe pot with lid. Add roast and brown well on all sides, 1 to 2 min. per side, then transfer to a large platter. Add carrots to pot and cook until starting to brown, about 5 min., then transfer to platter with roast. Add onions and cook until starting to brown, about 5 min., then transfer to platter with roast. Pour beer into pot and stir, scraping as much of the browned bits off the bottom of the pot as possible. Place roast back in pot and nestle carrots and onions around it. Pour in beef broth; broth should come about three-quarters of the way up the side of the roast but not cover it. Supplement with water if more liquid is needed. Add rosemary springs and bring to a boil. Once boiling, cover and place in oven. Cook until roast is fork tender, about 2½ to 3 hours.

Transfer roast and vegetables to a platter and cover with foil. Bring remaining roast liquid left in pot to a boil over high heat. Whisk arrowroot with 2 Tbsp. cold water and add to pot, stirring to incorporate. Simmer for about 5 min. or until thickened slightly. Remove from heat and stir in butter. Season with salt & pepper to taste. Serve as gravy alongside the roast and veggies.

Serving Suggestions

Serve warm with mashed potatoes or polenta.

Yields

6 to 8 servings

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