Pot Roast Carbonnade

Name: Pot Roast Carbonnade
Ingredients: 1/2 lb thick slab bacon, cut into large pieces; 2 medium onions, sliced; kosher salt & freshly ground black pepper; 1 tablespoon vegetable oil; 1 1/2 lbs beef chuck, cut into large cubes; 1 tablespoon all-purpose flour; 12 ounces beer (dark or light, depending on your preference); 5 carrots, peeled and cut into large chunks; 6 prunes; 1 tablespoon dried thyme; 1 cup beef stock

11 ingredients

6 steps

Ingredients

1/2 lb thick slab bacon, cut into large pieces
2 medium onions, sliced
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil
1 1/2 lbs beef chuck, cut into large cubes
1 tablespoon all-purpose flour
12 ounces beer (dark or light, depending on your preference)
5 carrots, peeled and cut into large chunks
6 prunes
1 tablespoon dried thyme
1 cup beef stock

Directions

1

Preheat the oven to 325 degrees F.
2

In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate.
3

Add the onions to the bacon fat and season with salt and pepper to taste. Cook over low heat until they are deep in color and caramelized, about 15-20 minutes. Remove the onions to a plate, leaving as much fat in the pot as possible.
4

Add the vegetable oil to the pan along with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear until nicely browned on both sides. Once the meat is browned, remove to a plate.
5

Sprinkle the flour into the pan drippings. Cook for 1 minute before deglazing the pan with the beer.
6

Add back the beef, onions, and bacon to the pan. Also add the carrots, prunes, thyme, and beef stock. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours.