Soooo, stout burgers never happened. I know, I know promises were made and broken and I am very, very sorry. But I just did not have the time this week. It was all quick meals on a lick and a prayer! However I do have a substitute for you. Beer braised pot roast! Now I have a wonderful recipe for a Belgium beer braised pot roast, but I thought since we just talked about Stouts, I would try and wing it. SUCCESS! This was definitely one of my better recipes. It was total fall apart tender beef with potatoes and carrots. I topped it with a gravy made with some of the braising liquid which was half beef stock and half oatmeal stout. I promise that stout burgers and IPA fries will be happening.....eventually. So throw this recipe into your crock pot and crack open a bottle to enjoy with it. Who says you can't have Stout in warm weather anyway?

Beer Braised Pot Roast
A 3 pound beef roast
2 large carrots halved and chopped
1 bag of small gold potatoes quartered
1/2 of a large onion, sliced
2 cloves of garlic, roughly chopped

1 Shallot, sliced
2 table spoons olive oil
2 tablespoons ,butter
2 cups beef stock
1 bottle oatmeal stout (I used Samuel Smith)


salt, pepper, seasoned salt, onion powder


Take the roast out and season it with salt, pepper, seasoned salt, and onion powder and let the meat come to room temperature. Heat the olive oil and butter in a medium high pan and sear the beef on all sides to get a nice crust. Put the roast in your crock pot and add the potatoes. Take the onion, shallot, garlic and carrot and place in the hot pan. Saute for 5 minutes until the onions have some color to them and deglaze with the beef stock. Stir the pan to get all the crispy bits off the bottom. Add the contents of the pan into the crock pot. Stir in the beer and cook on high for 4 - 6 hours. Mine switches to warm and I let it go all day like that. I strained out some broth to make a gravy to top it all off and it was amazing! Let me know how yours turns out!