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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
1 can(s) beer |
8 ounce(s) vinegar |
8 ounce(s) water |
2 bay leaves |
6 peppercorns |
3 cloves |
1 teaspoon(s) allspice |
4 carrots |
4-6 pound(s) beef chuck roast |
4 tablespoon(s) vegetable oil |
1/2 cup(s) brown sugar |
3 tablespoon(s) flour |
6 ginger snaps |
1/4 cup(s) red wine |
1 tablespoon(s) heavy cream |
Directions:
1. Chop and cook carrots. Make brine of beer, vinegar, water, bay leaves, peppercorns, cloves, allspice, and carrots. Heat ingredients in a saucepan, stirring occasionally until well mixed. Cover beef roast with brine and marinate in the refrigerator for three days, turning every day (Easy way is to use a zippered plastic bag). After 3 days: Remove meat from brine. Reserve brine. Heat the cooking oil in a roasting pan. Brown the meat. Pour 1 cup of the brine over the meat. Cover and roast for 1 1/2 hours in a 300 degree oven. Add more brine during cooking, if needed. Near end of roasting time, sprinkle brown sugar over the meat. Cook 10-15 minutes longer. Turn meat until sugar has melted and browned. With remaining brine, blend in the 3 T. flour. Add crumbled ginger snaps and red wine. Mix well and pour over meat. Roast, uncovered, 1/2 hour or until gravy-like mixture appears to be creamy thick. Stir in 1 T heavy cream. Serve with noodles, dumplings and cabbage. (Alternate method of cooking: Slow cooker for 7 hours on low).
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