For those in attendance at the Stratto’s beer dinner last week who asked for Chef Tony’s delicious pot roast recipe, here it is. Note that although the recipe was originally prepared with NABC’s brew, you could easily substitute many microbrewed Porters and achieve comparable results. If you choose to come and buy Bob's Old 15-B for cooking, remember to buy two growlers – one for cooking, and one for the prep time. You may need another for dinner.
Stratto’s/15-B Pot Roast Recipe
10 lbs shoulder of beef
¾ cup olive oil
4 tbsp kosher salt
1 & ½ tbsp ground black pepper
3 tbsp granulated garlic
4 bay leaves
2 medium yellow onions
3 large carrots
4 stalks celery
½ cups peeled garlic cloves
72 ounces Bob’s Old 15-B Porter
2 quarts beef stock
6 cups water
Pat the roast dry using paper towels to remove any excess moisture.
Place the roast onto a large plate or tray and rub the entire roast with the salt, pepper and garlic.
Chop the onions, celery and carrots into 1” pieces.
Heat oil in a large pot with deep sides, medium to high heat.
Add the seasoned roast to the pot and sear on all sides until a golden brown crust forms.
Remove roast from pot and set aside.
Discard any excess fat left in the pot.
Place pot back on stove and heat on high.
Add all the vegetables to pot and cook for five minutes.
Add the Porter to the pot and scrape the bottom with a spoon to loosen any leftover remnants.
Place the roast back into the pot and add remaining ingredients, making sure the roast is almost completely submerged by the liquid.
Cover the pot tightly with foil and place into a 350-degree oven for 3.5 hours.
Remove the pot from the oven and let rest for 30 minutes.
To remove the roast, be sure to use utensils large enough to support the weight so the roast won’t fall apart.
Strain the remaining broth and vegetable mixture into a large sauce pot.
Bring the strained stock to a boil, then reduce heat to a simmer and reduce by a third.
Serve … and eat, drink, and be merry.