Guinness Braised Round Roast

posted in: Entrées | 0

So this past weekend, my initial plan was to make the Guinness-Braised Short Ribs again but when I got to the store, they were all out of short ribs. Sad. Instead, I decided on this fine looking round roast. Something about it just spoke to me. And it actually worked out nicely because we would get to try something new AND I would have something different to blog about!

So I started by patting this 3 lb beast dry and then cutting it in half in order to speed up cooking time.

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Just me casually massaging the spices and herbs into the meat.

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I used a mixture of salt, pepper, garlic and rosemary. Nothing too fancy.

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Make sure all sides are generously coated.

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Toss into french oven and sear on all sides.

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Sear on all sides to develop a nice crust to lock in all the flavors.

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Just like in the short ribs recipe, add in onions, carrots, and chopped celery. You can really add in any veggie you want but I had these left over from the prior weekend.

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2 cans of Guinness to make sure there is enough liquid.

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The roasts don’t need to be completely submerged in beer.

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Cover tightly and place in the oven at 350 for ~3 hours turning the meat every hour or so to make sure every side gets a chance to simmer in the beer.

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Gently pull apart the roast into chunks and place back into the oven for another 15-20 min.

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Serve over a bed of rice or mashed potatoes. Throw in some greens for fun if that’s your thing.

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