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You are here: Home / Main Courses / Pumpkin Ale Pot Roast

Pumpkin Ale Pot Roast

October 23, 2016 By cookingintherockies Leave a Comment

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Pumpkin Ale Pot Roast

Nothing screams Fall more than  pumpkin and pot roast. Especially a Pumpkin Ale Pot Roast. Your house will smell divine when this is cooking!

It’s been couple of weeks since my last post so I have sinned. (Food blogging sin that is). I feel like I’m in confession…lol. This kitchen remodel has had me in complete disarray. Finally though, it’s on the final stages. Everything is done except for the final trim work and electrical (lights would be nice).  Supposedly October 31st is the day that everything  will be completed and it can’t come soon enough!  Otherwise, I am thrilled with how gorgeous my kitchen is. I had no idea that it would turn out this beautiful and I’m sure that you would agree with the pictures below!

Now that we are in serious Autumn mode in Denver.. it’s time to start cooking in the oven. Did I mention that I have a brand new oven? Well, yes I do and I have been itching to use it! What better comfort food than a fall apart delicious pot roast? Not much in my book and this Pumpkin Ale Pot Roast has a good story behind it’s development. While I was in my local liquor store, Bacchus Wine and Spirits,  this week picking up a bottle of wine, I noticed this giant display of this “Pump Action” pumpkin ale brewed by 4 Noses Brewery in Broomfield, Colorado.  I asked my buddy Dave what’s so good about this pumpkin ale? He said, “pretty much the best flavored pumpkin ale out there, It’s won numerous gold medal awards, including one at the Great American Beer Festival last weekend”! Well, ok then. I’m not really a beer drinker let alone a “seasonal” beer drinker but I was intrigued. What could I make with pumpkin beer? After I thought about it for like two seconds, something braised came to mind. Pumpkin Ale Pot Roast was born and well shucks, it’s the most delicious pot roast ever! The warm fall flavors of nutmeg, cinnamon, cloves, allspice and brown sugar come through which are perfect accompaniments to a big roast. I added a little extra pumpkin spice to the mix to enhance it a little more during the cooking process.  I will guarantee you that your house will smell amazing and that this may be your new go to pot roast recipe! If you don’t have the “Pump Action” ale at your store, any pumpkin ale will do as all the flavors are the same but if you can get your hands on this ale, buy it! It’s worth every penny! As I always say… buy local and enjoy!

 

Pumpkin Ale Pot Roast
Recipe Type: Main Course
Cuisine: American
Author: Heather Blake
A new a delicious way to cook an American classic! Pumpkin Ale Pot Roast is a great way to incorporate all your favorite fall flavors!
Ingredients
  • Vegetable oil
  • 3 1/2-4 pound boneless chuck roast
  • 2 tbs butter
  • 1 large onion, cut in half then sliced thin
  • 4 cloves garlic, chopped
  • 2 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs flour
  • 2 bay leaves
  • 2 12oz cans or bottles of pumpkin flavored ale (beer)
  • chopped fresh parsley for garnish
Instructions
  1. Coat the bottom of a large stock pot with oil. Heat to a medium heat. Liberally coat all sides of the beef with salt and pepper. Add the meat to the hot oil and brown on all sides. Remove and set aside.
  2. To the same pot, add the butter, onions, garlic, pumpkin spice, salt and pepper. Cook for 5 minutes or so or until the vegetables become soft. Sprinkle in the flour and incorporate. Cook for about a minute to cook out the flour flavor.
  3. Add the beer and the bay leaves to the pan, scrapping up any brown bits from the bottom.
  4. Place the beef back in the pan and ladle some of the broth over the meat. Cover and cook in a 325 degree oven for 3-4 hours or until the meat is very tender. Sprinkle fresh parsley over the pot roast before serving.
Notes
Alternatively, you can make this in a crock pot. Just follow the directions and place the cooked onion mixture and the browned beef in the crock pot. Pour the beer over and cover. Turned crock pot to low and cook for 6-8 hours. [br][br]Serve with your favorite sides. I used buttered wide egg noodles but potatoes would be great too. I also, boiled, then sauted baby carrots and served with pot roast.[br][br]Oh! I’ll be making this for my next party. Pumpkin Ale Pot Roast sliders!
3.4.3174
Pumpkin Ale Pot Roast

Hey Colorado friends this is the BEST Pumpkin Ale that I have ever tried! It’s so worth the $10 a six pack!

Pumpkin Ale Pot Roast

The view of my whole kitchen. I can’t even begin to tell you how thrilled that I am to have storage and a beautiful place to create! Oh, and I’m super excited about my (splurge) appliances!

Pumpkin Ale Pot Roast

It’s all coming together! Can you believe that I installed this tin back splash with the help of my neighbor! Girls rule.. I so love this look! It’s fits perfect with the style in my home.

Pumpkin Ale Pot Roast

Another project completed by me! Wow! I built a freaking counter top made out of a beautiful piece of walnut! Super happy with how this turned out!


Filed Under: Football Fest Recipes, Main Courses, Protein Dishes, Recipes, Soups and Stews Tagged With: 4 noses brewing company, Bacchus wine and spirits, Colorado cooking, crock pot, crock pot recipe, fall recipes, football party food, pumpkin ale, Pumpkin Ale Pot Roast, Pumpkin Ale Pot Roast recipe, Rocky Mountain Cooking, Rocky Mountains

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