Belgian Ale-Braised Pot Roast with Melted Kale and

Name: Belgian Ale-Braised Pot Roast with Melted Kale and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon unsalted butter, room temperature; 1 1/2 tablespoon extra-virgin olive oil; 3 pounds bottom round roast; Kosher salt; Freshly ground black pepper; 2 cups Belgian style ale; 3 large red onions, sliced 1/4-inch thick; 6 large garlic cloves, thinly sliced; 2 cups low-sodium beef broth; 2 tablespoons liquid aminos or soy sauce; 2 bay leaves; 1 bunch coarsely chopped kale, ribs and stems removed; 1 tablespoon all-purpose flour

Servings: persons

2 tablespoon unsalted butter, room temperature
1 1/2 tablespoon extra-virgin olive oil
3 pounds bottom round roast
Kosher salt
Freshly ground black pepper
2 cups Belgian style ale
3 large red onions, sliced 1/4-inch thick
6 large garlic cloves, thinly sliced
2 cups low-sodium beef broth
2 tablespoons liquid aminos or soy sauce
2 bay leaves
1 bunch coarsely chopped kale, ribs and stems removed
1 tablespoon all-purpose flour

1
In a large deep skillet, heat 1 tablespoon each of the butter and olive oil over medium-high heat.
2
Season the roast generously with salt and black pepper.
3
Add the roast to the skillet, and cook until richly golden brown and seared on all sides, about 15 minutes.
4
Pour in the beer and deglaze, scraping up the bits from the pan, about 3 minutes.
5
Transfer the roast and beer to a slow cooker.
6
Add the onions, garlic, beef broth, liquid aminos, and bay leaves to the slow cooker and cover and cook on high for 4 hours or on low for 8 hours.
7
In the final 20 minutes of cooking, turn the cooker to low and add the kale.
8
Cover and cook for 20 more minutes until the kale is bright green and tender.
9
Transfer the meat to a cutting board, cover with foil and keep warm.
10
Pour the contents of the sauce into a colander set over a heatproof bowl and discard the bay leaves.
11
Transfer the kale and onions to a bowl and keep warm.
12
Skim the fat off the surface of the sauce.
13
In a small bowl combine the flour and 1 tablespoon of room temperature butter together until a smooth paste forms.
14
In a medium saucepan, bring the cooking liquid to a boil and whisk in the butter paste, whisk until the gravy is thickened, about 8 minutes.
15
Slice the meat and arrange on a large platter.
16
Scatter the kale and onions around the roast and pour the gravy over the top.
17
Serve with buttered egg noodles and horseradish.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoon unsalted butter, room temperature, 1 1/2 tablespoon extra-virgin olive oil, 3 pounds bottom round roast, Kosher salt, and more.

Yes, Belgian Ale-Braised Pot Roast with Melted Kale and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Belgian Ale-Braised Pot Roast with Melted Kale and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions