Roasted Pork Chops
February 21, 2019Pork Bibimbap
March 3, 2019
Beef roast braised in the best tomato sauce you’ve ever had, great. Barley started like a risotto using stout beer, great. The two together? Unforgettable.
Print Recipe
Sunday Gravy Beef Roast with Beer Braised Barley
Instructions
Cube beef roast into 1" chunks. Place cast iron pan on high heat and sear (using your favorite saute oil and a pinch of salt) until very brown. Set aside into slow cooker set on high.
Dice onion (setting aside half), celery, and carrot. Sweat in same cast iron pan with a pinch of salt and heavy grind of pepper for 4-5 minutes. Add in garlic (crushed) and cook for another minute, then add in the tomatoes and 2 cups of beef stock. Pour everything into slow cooker, along with the bay leaf and Worcestershire sauce and cook on high for 3-4 hours, or until tender.
~One hour before dinner, preheat oven to 375 deg F. In oven safe dutch oven, sweat the remaining onion in butter, 4-5 minutes. Add in 2 cups of barley (along with a heavy pinch of salt) and toast for another 2 minutes. Add in beer, and remaining 2 cups of stock. Cover and bake for 50-60 minutes, or until barley is tender. Gently fluff with a fork and serve immediately, topped with braised beef.
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