Meat + Poultry Belgian Ale-Braised Pot Roast with Melted Kale and Onions Be the first to rate & review! This hearty pot roast is slowly cooked in a Belgian-style beer broth, and then smothered in tender kale and onions. Slideshow: More Crock Pot and Slow Cooker Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 45 mins Total Time: 4 hrs 45 mins Yield: 6 Ingredients 2 tablespoon unsalted butter, room temperature 1 1/2 tablespoon extra-virgin olive oil 3 pounds bottom round roast Kosher salt Freshly ground black pepper 2 cups Belgian style ale 3 large red onions, sliced 1/4-inch thick 6 large garlic cloves, thinly sliced 2 cups low-sodium beef broth 2 tablespoons liquid aminos or soy sauce 2 bay leaves 1 bunch coarsely chopped kale, ribs and stems removed 1 tablespoon all-purpose flour Directions In a large deep skillet, heat 1 tablespoon each of the butter and olive oil over medium-high heat. Season the roast generously with salt and black pepper. Add the roast to the skillet, and cook until richly golden brown and seared on all sides, about 15 minutes. Pour in the beer and deglaze, scraping up the bits from the pan, about 3 minutes. Transfer the roast and beer to a slow cooker. Add the onions, garlic, beef broth, liquid aminos, and bay leaves to the slow cooker and cover and cook on high for 4 hours or on low for 8 hours. In the final 20 minutes of cooking, turn the cooker to low and add the kale. Cover and cook for 20 more minutes until the kale is bright green and tender. Transfer the meat to a cutting board, cover with foil and keep warm. Pour the contents of the sauce into a colander set over a heatproof bowl and discard the bay leaves. Transfer the kale and onions to a bowl and keep warm. Skim the fat off the surface of the sauce. In a small bowl combine the flour and 1 tablespoon of room temperature butter together until a smooth paste forms. In a medium saucepan, bring the cooking liquid to a boil and whisk in the butter paste, whisk until the gravy is thickened, about 8 minutes. Slice the meat and arrange on a large platter. Scatter the kale and onions around the roast and pour the gravy over the top. Serve with buttered egg noodles and horseradish. Make Ahead The roast can be refrigerated for up to 4 days. Rate it Print