90 Minute Beer-Brined Pot Roast Recipe

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90 Minute Beer-Brined Pot Roast
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Ingredients
13
Count
Nutrition
711
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
  2. Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
  3. Add the pot roast, seal and shake to coat the roast.
  4. Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
  5. Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
  6. Remove the roast from the brine and pat dry. (Discard the brine).
  7. Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
  8. Remove to a platter and season with salt and pepper.
  9. Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
  10. Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
  11. Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
  12. Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
  13. Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
  14. Skim fat from the liquid, then place the pot over medium high heat.
  15. Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
  16. While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 711.11 Kcal (2977 kJ)
Calories from fat 478.21 Kcal
% Daily Value*
Total Fat 53.13g 82%
Cholesterol 163.3mg 54%
Sodium 1239.64mg 52%
Potassium 766.31mg 16%
Total Carbs 10.26g 3%
Sugars 4.77g 19%
Dietary Fiber 0.91g 4%
Protein 40.82g 82%
Vitamin C 2.6mg 4%
Iron 4.7mg 26%
Calcium 43mg 4%
Amount Per 100 g
Calories 177.39 Kcal (743 kJ)
Calories from fat 119.29 Kcal
% Daily Value*
Total Fat 13.25g 82%
Cholesterol 40.74mg 54%
Sodium 309.24mg 52%
Potassium 191.16mg 16%
Total Carbs 2.56g 3%
Sugars 1.19g 19%
Dietary Fiber 0.23g 4%
Protein 10.18g 82%
Vitamin C 0.6mg 4%
Iron 1.2mg 26%
Calcium 10.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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