posted on Oct, 7 2018 @ 05:58 PM
I've made a pretty mean tavern styled pot roast for many years. It's always been a great dish for a crowd, and you can make a ton of it and it
always gets eaten.
Many moons ago I worked in a pub and on the weekends we'd always make something to eat. Always wanted to give people something good to eat to go
home on. We'd always run out, so you had to show up early enough to get some. It was kind of my idea at this particular pub (as a bartender), and
given my Irish roots I usually wound up doing the cooking.
Our fare would usually be something on the order of corned beef & cabbage, beef stew, lamb stew or one of my specialties, tavern pot roast. The place
didn't really have a kitchen so we had to improvise (it was built in the 1800's). The tavern pot roast was always a favorite in the small cozy
little pub, especially this time of year, what with the fire in the fire place and the great ales!
So, with no further adieu, here's the recipe... (I'll list the recipe for 4, but you can scale it up or down)
3 lbs of beef chuck pot roast (marbled is good)
8oz of whole mushrooms, cut in half
3 whole large carrots, cut into 2" pieces and sliced in half
4+ small Yukon yellow potatoes (any taters will do, just cut back if you use the big ID bakers)
2 cups of beef stock (and another cup of your secret ingredient*)
2 large cloves of garlic, minced
1+ onion rough chopped
AND...at least one pint of some really good ale (something hoppy is really good here)
*Secret ingredient - about another cup of blended mushrooms, beer, beef stock, onions and spices (think - Basil)
1. cut the meat in half (unless the whole piece will fit in your pot). Salt and pepper both sides. Let stand for 30+ minutes to warm up.
2. Warm up your pot to saute temps and add some olive oil.
3. Brown the beef on both sides in the pot for at least 2 minutes per side. Remove, and put the next piece in.
4. De-glaze the pot with a cup of the beef stock. Scrape all the brown yummies off the pan into the stock.
5. Add the onions and the garlic, and simmer for a couple minutes.
6. Add the beef on top of the simmering onion chunks and the garlic.
Now, you have (2) directions you can go here...one is with a slow cooker, and the other is with a pressure cooker. The first takes 6-8 hours, the
latter takes about 1.5 hours. The result is the same. (I mostly used a conventional pressure cooker over a gas burner).
If using a slow cooker (Crock pot type thing) - add in the rest of the ingredients and set to cook on med for roughly 6-8 hours.
If using a pressure cooker (best way) - add the rest of the ingredients and set to cook for 50 minutes on steam, and then let cool without releasing
steam early (i.e. natural release) which will take another 20 minutes or so. Dump the rest of the steam safely (if any)...
You now have one of the best tavern pot roasts known to mankind!!
Trust me...this works!