Beer-Braised Top Blade Roast

Name: Beer-Braised Top Blade Roast
Total time: 4 h 30 min
Yield: Serves 10 (serving size: about 3 ounces beef and 1/4 cup sauce)
Ingredients: 6 center-cut bacon slices, chopped; 2 medium onions, vertically sliced; 6 garlic cloves, thinly sliced; 1 ½ tablespoons olive oil; 1 (2 1/2-pound) top blade roast, trimmed; 2 tablespoons all-purpose flour, divided; 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 (12-ounce) bottle beer (such as lager); 1 ½ cups unsalted beef stock (such as Swanson); 2 fresh rosemary sprigs

4 Ratings
4 Reviews

You can also cook the roast in a slow cooker. After adding the stock, transfer to a 6-quart electric slow cooker, and cook on LOW for about 8 hours.

By David Bonom

Recipe by Cooking Light October 2015

Gallery

Credit: Jennifer Causey; Styling: Thom Driver

Recipe Summary

hands-on:

30 mins

total:

4 hrs 30 mins

Yield:

Serves 10 (serving size: about 3 ounces beef and 1/4 cup sauce)

Nutrition Info

Directions

Step 1
Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.

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Step 2
Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 tablespoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
Step 3
Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

250 calories; fat 13.7g; saturated fat 4.8g; mono fat 5.6g; poly fat 0.8g; protein 24g; carbohydrates 5g; fiber 1g; cholesterol 79mg; iron 3mg; sodium 381mg; calcium 17mg.

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daneanp

07/10/2017

I used the crockpot and had high expectations based on the reviews, but we found the beef somewhat chewy/stringy and didn't think there was much flavor. I've made so many better beef stew recipes from Cooking Light. Check out Hungarian Beef Stew (Jan 2016) for example. Probably won't bother with this recipe again.

DeterminedWW

11/10/2015

This was the best roast I've ever made. The entire family loved it. http://determinedwwmomma.blogspot.com

LightestFan

10/14/2015

Used the stovetop to simmer the meat. After 6 hours we were still waiting for our meat to tenderize, so we finished it off in the oven. I suppose there are many meanings to the word "simmer" according to different stovetops, so I would use the crockpot in the future to guarantee timeliness of meat. Flavor was excellent and it was easy to assemble. Used this for weekend guests and it was a hit!

crosscourt

09/27/2015

Made with Coke and did in slow cooker. Meat was very tender and delicious.

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