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!
- Vegetable oil
- 3½-4 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
- 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.
- 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.
- Add the beer and the bay leaves to the pan, scrapping up any brown bits from the bottom.
- 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.
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.
Oh! I'll be making this for my next party. Pumpkin Ale Pot Roast sliders!