Beer-braised Roast with potatoes

Food and prop styling Renee Muller
Photography Hudi Greenberger

I prepared this dish many times while testing the recipe. The last time, I added 6 quartered Yukon gold potatoes to the sauce while the meat was cooking. Once the meat was done, I removed the potatoes and mashed them, then served them with the gravy from the meat. It was a built-in side dish, and everyone licked their plates clean!

SERVES 8

• 1 4-lb (1¾-kg) California roast (in a net)
• ¼ cup flour
• 2 Tbsp spice rub of your choice
• 2 Tbsp canola oil, plus more if necessary
• 4 onions, sliced into half-moon rings
• 1 tsp kosher salt
• 2 Tbsp tomato paste
• 1 12-oz (350-ml) lager beer
• 2 cups broth
• 6 Yukon gold potatoes, peeled and quartered (optional)

Preheat oven to 325°F (160°C).

In a small bowl, mix together the flour and 2 Tbsp of your favorite spice rub.

Heat a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat and sear for a few minutes on each side. (I use a metal fork and turn the meat by picking up the net and rotating the meat around.) Once the meat is browned, remove from the pan and set aside.