How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for 90 Minute Beer-Brined Pot Roast?

You need 15 ingredients. The key ingredients include: Brine, 1/4 cup kosher salt, 2 tablespoons dark brown sugar, 1 teaspoon fresh coarse ground black pepper, and more.

Is 90 Minute Beer-Brined Pot Roast suitable as meat & poultry?

Yes, 90 Minute Beer-Brined Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover 90 Minute Beer-Brined Pot Roast?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

90 Minute Beer-Brined Pot Roast Recipe

Name: 90 Minute Beer-Brined Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brine; 1/4 cup kosher salt; 2 tablespoons dark brown sugar; 1 teaspoon fresh coarse ground black pepper; 1 large bay leaf, crumbled; 1 (12 ounce) can beer, lager is suggested; 1/2 cup water; Roast; 3 lbs chuck roast, 7-bone recommended; 2 tablespoons olive oil; fresh ground black pepper; 2 medium-large onions, halved and sliced thin; 1/2 cup dry red wine; 2 tablespoons unbleached all-purpose flour; 2 cups low sodium chicken broth

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.

90 Minute Beer-Brined Pot Roast

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