I brought home a couple beer cookery books from the library, but wasn't charmed by the recipes I tried. I saw a pre-pub alert for the Anheuser-Busch Cookbook: Great Food, Great Beer, but who knows when I might see a copy in the flesh. After a few attempts at not-so-tasty recipes, I decided to just ignore the beer.
This worked for a while but, over Christmas, the case of beer was in my way again. Saturday, out of sheer annoyance, I thawed a roast and made Heineken pot roast. It was astoundingly delicious. Sweet and tender. Beefy and rich. Quite possibly one of the best pot roasts I have ever made and I think the mildness of the beer had a lot to do with it. Combined with the meat juices and the vegetables, the beer created a mouth-watering smell which had me desperate to lick the stove long before the roast was ready.
The recipe is quite easy:
Preheat oven to 325°F. Sear all sides of a 2-3 pound beef roast. Put in pan (I used the bottom of my broiler pan). Chunk carrots, celery, onions, and potatoes into 1 inch pieces. Put around beef. Pour in one bottle of Heineken. Sprinkle liberally with McCormick Salt Free Garlic & Herb Seasoning (this consists of garlic, oregano, rosemary, basil, red pepper, orange peel, onion, parsley, paprika, and celery). Cover tightly with foil and bake 3 hours.Because I only used one bottle of beer, there weren't enough juice at the bottom of the pan to make gravy. Therefore, you might want to use 1 ½ to 2 bottles if you like gravy. We just used horseradish sauce leftover from Christmas's roast, but the meat probably didn't even need that as it was so meltingly tender and flavorful all on its own.
I cannot praise this pot roast highly enough. I think I have found my Perfect Pot Roast. I need use no other recipe ever again.
Or not, anyway, until the Heineken runs out.