Coopers Vintage Pot Roast
2kg beef roast, bolar preferably
2 x 355ml bottles Coopers Extra Strong Vintage Ale
3 carrots, cut into large pieces
2 onions, thickly sliced
5 potatoes, thickly diced
200g frozen peas
5 sprigs of rosemary
3 cloves of garlic, whole
3 bay leaves
1 bunch of parsley, chopped
1 lemon, zest and juice
In a pot big enough to fit the roast, add some oil and bring to a medium-high heat. Season the roast with lots of salt and pepper and brown in the pot on all sides. Once browned, evenly remove meat and set aside.
Using the same pot, brown off the onion and carrots, adding more oil if needed. Add the garlic and rosemary and cook for 1 minute. Season with salt and pepper.
Return the roast to the pot and add the beer, deglazing the bottom of the pot. Add the bay leaves and a cup of water to go halfway up the meat. Cover with a lid or a piece of foil and place into a 160C oven for 2½ hours, turning every 30 minutes and adding the potatoes to cook 40 minutes before the meat is done.
When meat and potatoes are cooked, remove the beef and set aside to rest. Remove the bay leaves and rosemary sprigs and return the sauce to the heat. Reduce slightly and add the frozen peas. Add the lemon juice, zest and parsley and mix through.
Slice the beef and serve with vegetables and sauce.
Serves 4Jump to next article