When grocery shopping I wanted to buy a brisket but the discount grocery I went to only had corned beef briskets available. So hubby and I picked out a beef roast, round, sirloin tip. I asked hubby if this was a “nice” cut of beef and he replied that any beef cut was a nice cut of beef. He’s my carnivore!
Instead of freezing this nice just-over-2-pound roast we thought we would make ourselves a nice roast dinner for Sunday. One could just throw the beef in a pot with potatoes, onions, and carrots but I wanted something a little different. I have many cookbooks to get ideas from and I had a full pantry and fridge from the grocery shopping. I think I looked through at least half a dozen books and laid out a few for hubby to choose from. These choices included Beef Bourguignon from Julia Child, New England Pot Roast by Betty Crocker, and a Swedish Pot Roast from the Better Homes and Garden book. I admit I have not actually perused the beef recipes sections in my cookbooks for some time. There were some interesting ideas.
The “winner” comes from my Anheuser-Busch Cookbook: Great Food Great Beer. I am originally from the St. Louis area so have an affinity for Anheuser-Busch even though we don’t drink their beer very often. I bought this cookbook in 2008 when we took the family to tour the brewery. We settled on New England-Style Pot Roast on page 206. It’s cooked in beer! For the weekend grocery shopping we also went to the liquor store next door. While waiting for hubby to bring the car around I went looking for Sam Adams Cream Stout which is his favorite beer. We like dark beer. I found a craft beer from a local brewery that is a chocolate stout. What a great combination! I bring it to him and tell him I found “dessert beer”! The point is that although the recipe calls for Michelob Amber Bock, we use the Hooker Chocolate Truffle Stout.
I have a two pound roast which is half the size of the one in the recipe but is plenty for the two of us with leftovers. Hubby and I are cooking together which is fun. I am working hard at not being the kitchen bully and telling him how to do things!
Here’s what I used:
- 3 tablespoons butter
- 4 large onions, sliced.
- 2.05 pound round roast, sirloin tip
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper, or whatever it takes to sprinkle all over the roast
- 1 tablespoon olive oil
- 1 cup chicken stock (the recipe calls for beef stock but I didn’t have any)
- 1 tablespoon fresh thyme leaves (I used 1 teaspoon dried thyme
- 12-ounce bottle of beer: we used the chocolate stout
- 1 tablespoon corn starch
First slice the onions and cook in the pot in the butter. Cook these stirring occasionally for about 10 minutes. The recipe called for 40 minutes but hubby thought that was too long. Meanwhile rinse and pat dry the roast and sprinkle all over with the salt and pepper. Remove the onions to a platter, add the olive oil to the pot, and brown the beef on all sides. Add the onions back into the pot, add the thyme, the broth, and the beer.
Cover pot with lid and put in oven heated at 325 degrees F. Half way through the cooking time the roast will need to be turned. Since this is a 2-pound roast it should be medium rare in about one hour. So I turn it over in 30 minutes. At one hour the internal temperature was 155 degrees. The roast is removed from the pot and hubby slices it. Now for the gravy. This is where something wasn’t quite right. The original recipe calls for 1-teaspoon of flour to thicken the liquid that is left in the pot. There’s a least two, if not three cups of liquid here. I used cornstarch and brought it to boil for more than the minute called for in the directions. Perhaps I should have removed the onions as well as the meat? The gravy did not thicken but still was very tasty.
It did not quite look like the photo but tasted like roast beef dinner. The meat was tender and not overcooked so that also was a success!
Now on to the week!