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Surprising Pot Roast

December 5th, 2010

I love holidays food but between a turkey and a pork (and I’m going to eat a lot of pork on the next days!!!!), I need some red meat.

Brazilians are usually known for the barbecue and their appreciation for beef. I totally honor it but, living in the United States, it can be a big issue. It’s not everyday we can afford to eat a steak and, besides that, there’s the weather that doesn’t allow me use the grill as much as I would like. So, pot roast is the solution!!!

All I need is a cheap cut of meat and an oven.

And why not make it a bit fancier? An anise star, just one star, combined with a stout beer, is enough to make a whole piece of chunk meat shine as a kingly cut!!!

Just plan in advance, it requires certain time. But little work, I promise!



The first step is to make a good and rich dried marinade. And dont worry about your skills for cutting the ingredients, just dice and cut onion, carrot and celery in small pieces or put them into the food processor and let it do the job for you. Mix in olive oil, herbs and spices. Set aside.

Season all sides of the beef with salt and pepper and rub it with the marinade. Place the meat in a bag, put the remaining marinade together and let it rest overnight on the refrigerator. Save the beer for the next day, dont drink it.


On the next day, heat the oven to 350F. Take the beef out of the marinade cleaning it as much as you can (but save the marinade). In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Add the beer, cover and braise for about 1:30 h, until the beef is fork tender.

Slice the pot roast and serve with the pot juices.



9 Responses to “Surprising Pot Roast”

  1. aline

    vou tentar!

  2. Franklin Scollan

    Really great facts. This recipe is amazing. Thanks for the info. Keep up the good work.

  3. Sumiyo

    Wow,Amanda,you are really good!! Now I decided to make this Pot Roast. so what can I do the marinade after I took out the meat?

  4. amanda areias

    Hi Sumiyo!!! Thanks for stopping by!
    I’m so happy you are gonna try it!!
    Well, you are gonna cook the marinade with the meat.
    I should have said:
    “Add the beer, THE MARINADE, cover and braise for about 1:30 h, until the beef is fork tender”
    Sorry, my mistake.
    And thanks for asking me!!!
    Hugs
    Amanda

  5. Debbie

    My mouth watered as I was reading it!

  6. Marnie

    Looks delicious! If you were making this in Brazil, what cut of meat would you use? I am an American in Brazil and have such a hard time figuring out which cut is equivalent to which…

  7. amanda areias

    Hi Marnie,
    Thanks for stopping by! You can opt for “acem” ou “coxao mole”. Hope you like it.

  8. Marnie

    Great, thanks! I’ll have to try it out. :)

  9. Rosemary

    This sounds delicious and full of flavour and i have those herbs in my garden. Perfect for winter in new zealand, so I’m going to try it in my slow cooker. Thanks!

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