Cooking with beer - Bacon Beer Dutch Oven Pot Roast

Everything tastes better with bacon, right?  

How about a tender beef roast cooked with bacon in beer that makes rich gravy to die for.

Beef, bacon and beer - the perfect trifecta of awesomeness.  

Mmmm, life is good!

















Bacon Beer Dutch Oven Pot Roast

5 Pound Pot Roast
1 Bottle of Beer
4 Potatoes
4 Cloves Garlic
Seasoned Salt
6-8 Slices Bacon
4 Tbsp Corn Starch
1/2 Cup Cold Water

Let the roast sit out to bring it up to room temperature - it will be more tender that way.  Rub with the seasoned salt – I prefer Tony Chachere Creole Seasoning, but you can use whatever you like – and place in the dutch oven (or heavy pan). 

Fry the bacon in a separate pan until crisp, reserving the fat.  Pour 3 or 4 tablespoons of the hot bacon fat over the roast.  Place the bacon on top of the roast.

Add bottle of beer to the dutch oven; a brown ale or hearty lager works nicely but you can use whatever you like. Ooooh!  Or maybe a smoked porter!








Turn the stove to high just until the dutch oven warms up . . . just a few minutes . . . and then turn down to the lowest temperature.  Cover and let it cook for about 3 hours, turning occasionally

Peel and cut potatoes into quarters and put into the pot.  Slice the garlic thin and add to the pot.  Make sure the potatoes and garlic are covered in the juices.

Cook for another hour or until potatoes are soft.  Then remove the roast and the potatoes from the pan. 

Mix the cornstarch in the cold water and stir well to combine.  Then whisk into the pan juices.   Add additional seasoning to gravy at this time.  I add a pinch of kosher salt and a few grinds of pepper.  Turn up the heat to medium and stir occasionally until thickened. 

Slice the roast while the gravy is thickening.  When gravy is done at the meat and the potatoes to the pan and coat with the gravy.