Pot Roast with Beer

by Eddie McDonald

A great change for a warming weekend lunch


1 x 1.4kg Beef Shoulder Pot Roast
3 tbsp Plain Flour
1 tsp dry Mustard Powder
2 tbsp Olive Oil
3 rashers Smoked Streaky Bacon, diced
3 Carrots, finely chopped
3 Celery sticks, finely chopped
500ml Beer - preferably stout or a dark and sweet porter
1 x 425g tin chopped Tomatoes
2 tbsp Horseradish Sauce
Ground Black Pepper

Pot Roast with Beer


Preheat the oven to 160ºC. Combine 2 tbsp of the flour with the mustard powder and rub well into the surface of the Beef Shoulder Pot Roast. Heat the olive oil in a large ovenproof saucepan or casserole and sear the joint on all sides until nicely browned. Remove the joint and leave to one side.

Add the bacon, carrots and celery to the pan and cook, stirring until the bacon is browned and crisped. Add the remaining 1 tbsp of flour, stirring constantly until cooked out. Pour in the beer and stir, then add the tomatoes and horseradish and simmer for a couple of minutes.

Pop the joint back in the pan, cover and transfer to the oven. Let it braise gently on a very low heat for 2 and 1/2 hours, turning the oven down to 140ºC for the last hour, and checking every now and again that nothing is sticking to the bottom of the pan. Once the meat is tender, remove the joint ad leave it to rest somewhere warm for 20 minutes.

Reduce the sauce until thickened, carve the joint into 1/4 inch slices, and serve with mashed potatoes, pouring the sauce over the meat.

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