| Recipes |

Beer-braised Roast with potatoes

Food and prop styling Renee Muller
Photography Hudi Greenberger

I prepared this dish many times while testing the recipe. The last time, I added 6 quartered Yukon gold potatoes to the sauce while the meat was cooking. Once the meat was done, I removed the potatoes and mashed them, then served them with the gravy from the meat. It was a built-in side dish, and everyone licked their plates clean!


  • 1 4-lb (1¾-kg) California roast (in a net)
  • ¼ cup flour
  • 2 Tbsp spice rub of your choice
  • 2 Tbsp canola oil, plus more if necessary
  • 4 onions, sliced into half-moon rings
  • 1 tsp kosher salt
  • 2 Tbsp tomato paste
  • 1 12-oz (350-ml) lager beer
  • 2 cups broth
  • 6 Yukon gold potatoes, peeled and quartered (optional)

Preheat oven to 325°F (160°C).

In a small bowl, mix together the flour and 2 Tbsp of your favorite spice rub.

Heat a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat and sear for a few minutes on each side. (I use a metal fork and turn the meat by picking up the net and rotating the meat around.) Once the meat is browned, remove from the pan and set aside.

In the same Dutch oven, add more oil if there isn’t much left, then add the onions. Sauté until soft and season with salt. Once they have a bit of color, add the tomato paste and mix well. Add the beer and the broth. Bring to a boil and return the meat to the pot. If desired, add potatoes.

Cover the pot. Lower the heat and allow to simmer for 10 minutes. Place the pot into the oven and bake for 3 hours.

With thanks to Epstein’s Meat of Lakewood, NJ, for their help with the meat in this recipe.

(Originally featured in Family Table, Issue 756)

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