Fat Tire Herb Pot Roast with Brew Haha Beef Gravy. Extremely easy this variation on Americana cooking has many interesting steps.. When you're picking up the groceries for this dish remember step one grab a 12 pack of New Belgium Fat Tire Amber Ale.

Step 1: Ingredients

The pot roast takes 4 hours to prep and cook but the end result is worth the wait. Feeds 4 to 6 depending on the portion sizes. If you're only cooking for two make the entire recipe the leftovers won't be sitting in your refrigerator for very long. Before we talk about gravy or side dishes lets talk Big Show. Enjoy!

1 each 1 1/2 to 2 1/2 pound Chuck Pot Roast
1 each 12 ounce bottle New Belgium Fat Tire Amber Ale
2 each 10.5 ounce cans Campbell's Beef Broth
1 each coarse sliced large Yellow Onion
3 each 4 inch sprigs Fresh Rosemary
2 each full sprigs of Fresh Sage

Step 2: Instructions

NOTE (Notice above the Campbell's can still has the lid attached. This is an old school safety precaution once you pour the contents out you just push in the lid and put it in the trash. No sharp knife like objects on the loose in your trash can.)

If you don't have a lid just place a piece of Reynolds Wax Paper to cover and on top of that a piece of Reynolds Aluminum Foil to cover roasting pan completely.

You'll need to find a deep roasting pan with or without a lid but it must be at least six inches deep.
Preheat oven to 350 degrees.
Wash your hands with medium hot water and soap.
Rinse off the Chuck Pot Roast and place it in your roasting pan. Wash your hands again after handling the raw meat.
Coarse slice 1 each large Yellow Onion add around the edge of the pan.
Add 2 each 10.5 ounce cans of Campbell's Beef Broth.
Then top your pre-broth mix with 3 each sprigs of Fresh Rosemary and 2 each full sprigs of Fresh Sage.
Finally here's the money shot pour in 1 each 12 ounce bottle New Belgium Fat Tire Amber Ale (If you prefer to sneak an additional Fat Tire in the mix no ones stopping you).
Place lid on roasting pan and put in center of preheated oven.
Cook for 3 hours at 350 degrees.
Remove roasting pan from oven take off lid and carefully place cooked post roast on a plate.
Pour the Beefy Beer Broth into a large stainless steel skillet through a strainer to empty contents of roasting pan. Use the stewed onions and sage leftover in the strainer to make a bedding in the roasting pan to place the pot roast back on.
Cover again and place roasting pan back into the over for 45 to 60 minutes at 300 degrees.
Check out the recipe for the Brew Haha Beef Gravy in the Sides & Sauces section

Step 3: Add Beer

Don't look at me your the cook so if you want to add another Fat Tire to mix have at it! The Beefy Beer Broth is not going to make itself. After about two hours your kitchen will begin to smell like Heaven's Brewery, Angel Winged Suds!

Step 4: Pot Roast in Beefy Beer Broth

This picture is how the pot roast sitting in the Beefy Beer Broth will look when you remove it from the oven after 3 hours. At this point I generally dispose of the rosemary it's served its noble purpose in the cooking process. Keep the sage we're not done with it yet.

Step 5: Straining Technique

My favorite step straining the onions and sage from the Beefy Beer Broth. I love these stewed onions not all of them make it back into the roasting pan. Spread that onion and sage bed to cover the bottom of the roasting pan and place pot roast on top. Put lid or foil cover back on pan and place in the oven to finish cooking.

Step 6: Finish Cooking in the Oven

Make sure you reduce the oven temperature to 300 degrees and cook an additional 45 to 60 minutes depending on your desired wellness. The result is that tender tasting slice of country Americana cuisine!

Step 7: DONE With Fat Tire Pot Roast Now Lets Make Gravy!

Fire up an ice cold Fat Tire Belgium White Amber Ale to reward yourself for a job well done.

Step 8: Brew Haha Beef Gravy

The brew is out of the bag baby! This method for stew roasting pot roast creates one hell of a Beefy Beer Broth. Poured over beef or potatoes the Brew Haha Beef Gravy kills it!

Step 9: Ingredients

1 each 12 ounce bottle New Belgium Fat Tire Amber Ale
2 each 10.5 ounce cans Campbell's Beef Broth
2 each packs McCormick Brown Gravy
1 each coarse sliced large Yellow Onion
3 each springs (3 to 4 inches) Fresh Rosemary
2 each springs of Fresh Sage

Step 10: Instructions

Great example of reducing the Beefy Beer Broth. The photo shows the strained broth right out of the oven and the picture on the right shows the broth reduced by one third. Notice as it reduces the broth becomes darker and more concentrated. Reduction by this method is literally just boiling the water content out. This puts the real punch in the gravy.

For best results cook Beefy Beer Broth when stew roasting a pot roast.
For the second best results use at least a three inch deep 8 inch by 12 inch baking pan.
Preheat oven to 350 degrees.
Place 1 each coarse sliced large Yellow Onion,
3 each sprigs of Fresh Rosemary and 2 each sprigs of FreshSage in baking pan.
Pour 1 each 12 ounce bottle New Belgium Fat Tire Amber Ale and
2 each 10.5 ounce cans Campbell's Beef Broth over onions and herbs.
Cover baking ban and place in preheated oven cook at 350 degrees for 60 minutes.
Carefully pull hot baking pan out of oven and remove lid.
The stewed broth or Beefy Beer Broth can be poured through a strainer into a large stainless steel skillet. Remove about 8 ounces of broth in a small mixing bowl.
Refrigerate the mixing bowl of broth to cool quickly.
Keep the onions for a Second Time Around option or eat them right on the spot they make a delicious tasting dish all on there own.
On medium high heat place large skillet with broth cook to reduce by one third or approximately 2 1/2 cups of Beefy Beer Broth. it takes about 15 to 20 minutes.
With the bowl of cooled down broth pour 2 each packs of McCormick Brown Gravy whisking until blended.
The gravy mix blends best in cool broth.
Add the small mixing bowl of pre gravy mix to the reduced Beefy Beer Broth on medium high heat whisk frequently for 3 to 5 minutes then reduce heat to simmer for 3 to 4 minutes whisking occasionally until thickened. Turn heat off and let sit the gravy will continue to thicken through out the cooling process.
If gravy becomes to thick just add water or a little Fat Tire as needed.

Step 11: DONE!

I recommend a New Belgium Fat Tire Amber Ale to complete this Orange County Country Cooking masterpiece. This dinner for four did not yield any leftovers to everyones satisfaction. Get em boy!