Has anyone made a pot roast in a slow cooker substituting beer instead of water. Will this work with Bourbon County?
Making this right now with Founders Imperial Stout. Smells awesome. Should be done in an hour or so. http://www.seriouseats.com/recipes/...ard-cherry-bomb-peppers-recipe.html?ref=title
Expect that flavor in your gravy. Will not change the flavor of the meat in the way say a rub would unless you have at it for 8hrs or so.
Dear god don't use the precious to cook with! Haha but a nice coffee stout does phenomenally in a roast. Founders imperial stout is one I will use as a previous poster mentioned.
The recipe I use calls for 14 oz. of beef broth and 8 oz. of red wine. I use a coffee stout or porter instead of red wine. 12 oz instead of 8. (Beers I've used: Lagunitas Cappuccino Stout and Tyrenenas Devil Made Me Do It Porter.) I'm sure BCBS or, even BCBCS, would work in your recipe. http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/
Don't use anything overly expensive or special, results will be good. Also, I'm not a big fan of braising in spirit barrel aged beers
I'm thinking of making something similiar this sunday for the game. I love having Founders Porter or imperial stout with a roast. Using it with a slowcooker has to be amazing!
