Eating Good Tonight: A Beer-Braised Pot Roast Recipe from Pitmasters

We're eating good tonight, Martha, because we're doing some beer-braised pot roast at the pit, and you gotta check this out. All right, the first thing we got to do is cut up some veggies – we have some onions, we have garlic, we have peppers, uh, you choose what you like; you can throw some carrots, oh my God, but anyway just get your veggies all lined up whatever you want. I'm going to tell you something this is going to be good, but I know for some of you just looking at veggies can be a problem.

All right, we've got a good fire going here; time to start cooking this beer-braised chuck roast, so we're gonna sprinkle on some seasoning – we want to at least get some salt and pepper on there on all sides. Right, we're using our SPG, the fire is ready, get that pan heated up now we've got some oil in there right because we want to braise all sides of this roast you want to bring on the texture you want to bring on some flavor because this is going to be braising in beer, all right. So, we're gonna introduce those flavors right now; now, of course, you don't want to cook these through you just want to sear the outside just flip it simple enough.

Now, the veggie part you throw in what you got – which is going to bring a lot of additional flavor into this uh pot roast. Good milk now here's the magic you'll get the beer; you want to put sufficient amount of beer in there especially during this long slow cook and here we've got some beef paste right, it's about that right you can use beef broth we want to bring in some more of that beef flavor into this cook so we'll put that in there, put the cover on all right; hooray slow breathe. So, we want to check your liquid levels right if we don't uh you could burn the bottom of this so every once in a while we're gonna just check this and see the veggies are cooking down add some more beer now of course you're going to want to use beer, I guess you can use water; it's all about the beer braising.

I am telling you Lord have mercy now why we're waiting we're going to uh we're going to skewer up some shrimp throw it on the top lid of this cast iron pan that'll hold this for a little bit all right again checking on the liquid levels perfect whoa, I say it's time to eat now we're looking for an internal temperature of close to 200 degrees Fahrenheit. This is where the connected Martha's calling she needs a ride from the bus stop no doubt about it but you get those 200 degree fahrenheit temperatures that'll break down that connective tissue or get real tender on you, now cut off the string the butcher so kindly gives us just make some slices, guys say more now you can set this up the way you want you can do a fancy ass plate with the sides we can just uh make some sandwiches like we're doing here right. I don't need to say much more.

This is why you want to cook at least two roasts because you'll go through it real quick, oh man, you know that tender moist full of flavor got a few Jalapenos in there make it the way you want so this is what it's about head on over to the pit kick back cook up something good, this is the part where the pitmasters are eating in front of you and they're not apologizing trust me.

"WEBVTTKind: captionsLanguage: enwe're eating good tonight Martha because we're doing some beer braised pot roast at the pit and you gotta check this out all right the first thing we got to do is cut up some veggies we have some onions we have garlic we have peppers uh you choose what you like you can throw some carrots oh my God but anyway just get your veggies all lined up whatever you want I'm going to tell you something this is going to be good but I know for some of you just looking at veggies can be a problem all right we've got a good fire going here time to start cooking this beer braised chuck roast so we're gonna sprinkle on some seasoning we want to at least get some salt and pepper on there on all sides right we're using our SPG the fire is ready get that pan heated up now we've got some oil in there right because we want to braise all sides of this roast you want to bring on the texture you want to bring on some flavor because this is going to be braising in beer all right so we're going to introduce those flavors right now now of course you don't want to cook these through you just want to sear the outside just flip it simple enough now the veggie part you throw in what you got which is going to bring a lot of additional flavor into this uh pot roast good milk now here's the magic you'll get the beer you want to put sufficient amount of beer in there especially during this long slow cook and here we've got some beef paste right it's you know about that right you can use beef broth we want to bring in some more of that beef flavor into this cook so we'll put that in there put the cover on all right hooray slow breathe so we want to check your liquid levels right if we don't uh you could burn the bottom of this so every once in a while we're gonna just check this and see the veggies are cooking down add some more beer now of course you're going to want to use beer I guess you can use water it's all about the beer braising I am telling you Lord have mercy now why we're waiting we're going to uh we're gonna skewer up some shrimp throw it on the top lid of this cast iron pan that'll hold this for a little bit all right again checking on the liquid levels perfect whoa I say it's time to eat now we're looking for an internal temperature of close to 200 degrees Fahrenheit this is where the connected Martha's calling she needs a ride from the bus stop no doubt about it but you get those 200 degree fahrenheit temperatures that'll break down that connective tissue or get real tender on you now cut off the string the butcher so kindly gives us just make some slices guys say more now you can set this up the way you want you can do a fancy ass plate with the sides we can just uh make some sandwiches like we're doing here right I don't need to say much more right double them up this is why you want to cook at least two roasts because you'll go through it real quick oh man you know that tender moist full of flavor got a few Jalapenos in there make it the way you want so this is what it's about head on over to the pit kick back cook up something good this is the part where the pit Masters are eating in front of you and they're not apologizing trust me so the next time you're looking for a recipe for your pit check out barbecuepitboys.comwe're eating good tonight Martha because we're doing some beer braised pot roast at the pit and you gotta check this out all right the first thing we got to do is cut up some veggies we have some onions we have garlic we have peppers uh you choose what you like you can throw some carrots oh my God but anyway just get your veggies all lined up whatever you want I'm going to tell you something this is going to be good but I know for some of you just looking at veggies can be a problem all right we've got a good fire going here time to start cooking this beer braised chuck roast so we're gonna sprinkle on some seasoning we want to at least get some salt and pepper on there on all sides right we're using our SPG the fire is ready get that pan heated up now we've got some oil in there right because we want to braise all sides of this roast you want to bring on the texture you want to bring on some flavor because this is going to be braising in beer all right so we're going to introduce those flavors right now now of course you don't want to cook these through you just want to sear the outside just flip it simple enough now the veggie part you throw in what you got which is going to bring a lot of additional flavor into this uh pot roast good milk now here's the magic you'll get the beer you want to put sufficient amount of beer in there especially during this long slow cook and here we've got some beef paste right it's you know about that right you can use beef broth we want to bring in some more of that beef flavor into this cook so we'll put that in there put the cover on all right hooray slow breathe so we want to check your liquid levels right if we don't uh you could burn the bottom of this so every once in a while we're gonna just check this and see the veggies are cooking down add some more beer now of course you're going to want to use beer I guess you can use water it's all about the beer braising I am telling you Lord have mercy now why we're waiting we're going to uh we're gonna skewer up some shrimp throw it on the top lid of this cast iron pan that'll hold this for a little bit all right again checking on the liquid levels perfect whoa I say it's time to eat now we're looking for an internal temperature of close to 200 degrees Fahrenheit this is where the connected Martha's calling she needs a ride from the bus stop no doubt about it but you get those 200 degree fahrenheit temperatures that'll break down that connective tissue or get real tender on you now cut off the string the butcher so kindly gives us just make some slices guys say more now you can set this up the way you want you can do a fancy ass plate with the sides we can just uh make some sandwiches like we're doing here right I don't need to say much more right double them up this is why you want to cook at least two roasts because you'll go through it real quick oh man you know that tender moist full of flavor got a few Jalapenos in there make it the way you want so this is what it's about head on over to the pit kick back cook up something good this is the part where the pit Masters are eating in front of you and they're not apologizing trust me so the next time you're looking for a recipe for your pit check out barbecuepitboys.com\n"