On Saturday, I made a Beer Braised Pot Roast with some friends. Currently, slow cooking is my favorite way to prepare meat. Really leads to unparalleled tenderness and delicious flavors. The problem is that you often need a whole day to do it. We used a recipe from the Food Network, without any real additions. Actually, we threw the bacon back into the sauce while the meat was braising because the recipe doesn't specify what to do with it and we figured it certainly couldn't hurt. We didn't use the mushrooms because a couple of us don't eat mushrooms.
The meat paired REALLY well with the polenta described in the same recipe. The creaminess of the polenta complimented the braising liquid nicely and also created a nice surface to hold the shredded meat and sauce. I'd like to try this again with a darker beer- we used High Life because that's what we had on hand. I might also try it without the tomato- just to see if more of the meat/beer flavors come out when there's less acid.
All in all, a hearty meal that's pretty easy to prepare aside from the long roasting time. I'd make it again for sure.
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