We had a growler of Maredsous Number 8 from the Sharp Edge that was almost empty and almost flat. We also had a piece of organic roast destined for the slow cooker. Put them together and what do you get? A ridiculously tender piece of meat that made the house smell delicious for hours.
D seared and salted (kosher) the roast first. In the pot we added the last of the summer basil from the freezer (so sad!), with carrots, potatoes and fresh cracked pepper. The liquid ratio was a little more challenging, since we only had about a cup of Maredsous to work with. I added slightly less than a cup of water to start, figuring I could always add more later. We set the slow cooker on low and let it work its magic for about 14 hours.
The meat was soft and juicy and tender, with a definite Maredsous depth to the flavor. And yes, I acknowledge how obnoxious that sounds, but I’m not sure how else to describe it. It didn’t taste like beer, but it was infused with beerness. Which makes sense considering it sat in a hot pot of beer and water for the better part of a day.
Not being a huge potato fan, I could have done with fewer pieces and probably no skin. The carrots definitely would have preferred joining the party later in the cooking process, but they were fine. I’m just a fan of a bit of crunch to my cooked carrots, that’s all.
Nutritional information for 4 ounces of pot roast, with about half a potato and half a cup of cooked carrots, approximate: 390 calories, 11.7 grams fat, 4.2 grams saturated fat, 105.5mg cholesterol, 134.2mg sodium, 25.2 grams carbohydrates, 3.8 grams fiber, 3.7 grams sugar, 36.3 grams protein.