So, I love pot roast, especially red wine pot roasts, and decided to think outside of the box a bit yesterday and made a roast with Rodenbach. It was outstanding. Here is the recipe I put together for it: 3 lb chuck roast all-purpose flour canola oil 1/2 cup water 1 cup Rodenbach 1 tsp dried basil 1 tsp salt 1/2 tsp dried marjoram 1/2 tsp dried thyme 1/4 tsp ground black pepper 1 sweet onion (sliced) Yukon gold potatoes 1. Marinate the roast in some Rodenbach for a few hours. 2. Preheat oven to 325-degrees 3. Heat some oil in an oven-proof dutch oven on the stove 4. Dust the roast on all sides with flour and brown each side of the roast in the dutch oven (med-high heat) - this takes roughly 10 minutes 5. Remove the dutch oven from heat and add the water, remaining Rodenbach marinade, and some more Rodenbach until the liquid is halfway up the sides of your roast (or more if you want more sauce/gravy later) 6. Sprinkle the roast with the basil, marjoram, thyme, black pepper, salt 7. Cover the roast with the onion slices 8. Place the cover on the dutch oven and bake the roast for a few hours. Check intermittently and when the roast is nearing completion, add the taters. Sliced yukons take roughly a half hour to cook, so time their addition accordingly. When you can pull the roast apart easily with a fork, and the connective fats have melted, it's done. 9. Devour. Pro-tip: If the sauce/gravy is too watery add some cornstarch to thicken it up.
Does it come out similar to carbonnade flamande? (Believe Flanders reds are one of the traditional choices for making this dish.)
Let us know how it turns out! Usually I am a garlic-*****, but I left it out and kept things more simple to see what the Rodenbach would do. Next time I'm going to use Grand Cru, and garlic, and more onion. I bet adding some currants or currant jam to the sauce would be awesome. I'd say so - there is a very sweet and sour taste to the meat. Has a tang. The gravy really shines with the potatoes.
