Beer-Braised Pot Roast and Vegetables with Polenta

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Soo good! I made this using 2.5 lbs beef chuck STEAKS (not a roast..didn't pre read the recipe properly. Roasted it for the full 3 hours. So tender that it fell apart as I lifted the meat out of the pot. Also, I used Blue Moon beer (makes sense to use what you drink and turkey bacon. I agree that the bacon was not necessary, at all. Had to use olive oil to make the "grease" anyway.
On the 2nd night, I added the polenta. OMG. Everyone wanted seconds!!!

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This is one of my favorite recipes EVER!!! I don't have time to cook for hours when I get home, so I have always prepped everything the night before and then thrown it all in the crock pot the next morning; low for about 8-10 hours yields the most tender, flavorful meat. I have made it exactly like the recipe (with the exception that I use tri-tip roast and make mashed potatoes instead of the polenta and like it with red wine as well as beer. The sauce is delicious as gravy.

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I did not see this Emeril episode. I made the pot roast according to the recipe, but just with no turnips or parsnips, just carrots. There was a large amount of liquid. I took some out and cooked it down for the gravy and that was rather tasty. The bacon fat gave it no particular flavor -- could have used any kind of oil with the same result. The final roast was all right. Not really worth the prep work. I did like the idea of polenta as a side dish, but you can make that with any pot roast. I think I will just stick with mom's no recipe "recipe" in the future as it is just as good, and the vegetables get browned, as opposed to just sort of boiled in this recipe. This was rather disappointing.

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This was an easy and flavorful recipe. My biggest complaint is that there were steps in the show that were not in the recipe. Such as inserting garlic into the roast before searing the meat or having the heat high for the first hour.. As mentioned by others the cooking steps for the vegetables do not coincide with what he did on the show. It would be nice if they matched up. I

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I printed these instructions for the ingredients and the polenta, but have substitued most of it with what Merrill ACTUALLY did during the show. In the show, after the meat is braised you place all the vegetables, stock, beer, spices in the pot, bring to a simmer and then put in the 325 oven for 3 hours. (YUM! Please redo the recipe to be more inline with show.

The bacon goes over the top of the finished plate and the polenta.

Rated the show version 4 stars. Not sure about these instructions.

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The recipe does not say what to do with the bacon. Does it ever go back in the pot?

Also doesn't say what type of beer to use.

Incomplete.

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I've never been a meat & potatoe type person, and have never made a roast...but this recipe rocks! Just enough beer flavor (used a good porter and the root vegtables were perfect. Next time I'd add more mushrooms.

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I tried this because I had braised short ribs with polenta at a restaurant and loved it. This was a great recipe that allows you to adapt with whatever you have on hand or whatever additions you prefer. I've made it with beer (I like using a darker, stronger beer -- like Shiner, which you can get here in Texas and with wine, with different vegetables, and even with different meat (pork and short ribs. The more tomato-y base tastes great with the creamy polenta. I have also just used the polenta recipe to accompany other dishes.

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The only thing I changed is I added a butternut squash I had and needed to use. Also added celery. My husband is not a fan of polenta, so I served it over mashed potatoes. Nice dish on a cold rainy day with some nice crusty bread.

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Made the recipe exactly as written and was rather underwhelmed, as was the family. Too much tomato and the sauce overwhelmed the beef. The beer didn't really come through either. Will stick with my grandmother's simple recipe in future.