"Italian Beer" Braised Pot Roast With Carrots and Potatoes

Here’s another one of my accidental dinners. I found a great recipe for pot roast using 2 lbs. of chuck roast and went to the market to get all the ingredients only to realize when I got home it called for red wine and I didn’t have any. How that was possible is a whole other story.

Once again, I improvised. I had some Italian beer in the fridge that had been taking up space for too long and I decided to use it instead. Before I knew it I had re-engineered the whole recipe. The only original ingredient was the chuck roast.

Oh well, that’s how some of my best dishes come about.

INGREDIENTS

(Other than knowing I had 2 lbs. of chuck roast, I didn’t really measure, so the amounts are approximate)

2 lbs. chuck roast
2-3 TBS olive oil
Emeril seasoning, about 1 TBS
flour to dredge meat, about 1/2 cup
salt & pepper
Montreal steak seasoning, about 1 TBS
1 bottle Italian beer
A-1 Steak sauce, a shake or so
1 onion, chopped
2 cloves garlic, chopped
1 TBS ketchup
1 TBS Worcestershire
1 cup chicken broth
3-4 twigs fresh thyme
2 large carrots, chopped into 3 inch pieces
2 Yukon gold potatoes, cut into quarters
2 stalks celery, chopped
1 TBS fresh parsley, chopped
salt and pepper to taste

Cut the chuck roast into 12 pieces–each about the same size.

Slice the onion.

Mix flour with Emeril seasoning, Montreal steak seasoning, salt and pepper. Lightly dredge the beef. Heat olive oil over medium heat and add meat. Do not crowd the pan. Cook until meat is nicely browned and remove from pan.