5 Ways to Make a Better Pot Roast

Belgian Ale-Braised Pot Roast with Melted Kale and Onions © Sarah Bolla
By F&W Editors Posted October 15, 2015

Here, five incredible ways to upgrade your pot roast from Belgian beer to ancho chiles.

There's nothing more comforting on a chilly evening than warm, tender pot roast. But the humble one-pot dish of slow-cooked beef and vegetables could use a bit of a makeover. Here, five incredible ways to upgrade your pot roast from Belgian beer to ancho chiles.

1. Use beer
A Belgian-style ale broth gives this pot roast delicious flavor and helps keep the meat tender.

2. Add extra onions
Don't be put off by the daunting amount of onions in this Portuguese-inspired dish; they cook down to a wonderful, smoky jam surrounding super tender beef.

3. Try brisket
While other pot roast recipes might call for rump or beef chuck roast cuts, chef Marc Meyer opts for brisket with a nice layer of fat on top.

4. Go global
This Japanese-inspired roast is flavored with soy sauce and the sweet rice wine, mirin.

5. Amp up the spice
Large ancho chiles add terrific heat to this excellent pot roast.

Related: More Beef Recipes
Crock Pot and Slow Cooker Recipes
Delicious Beef Stews

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet