salt and pepper to taste for most meats 1 teaspoon salt per pound works nicely
1medium-bodied beer such as a pilsner or golden ale, not IPA
Glazed Carrots and Parsnips
5medium carrots peeled
3medium parsnips peeled
1/4 -1/2cupbraising liquid from the roast whatever you can spare leaving some for final plating
2cloves fresh garlic smashed and chopped
2teaspoons brown sugar
2teaspoons Dijon mustard
salt and pepper to taste
Preheat oven to 300 degrees. Place the butter and onions in a large oven-safe pot with a tight-fitting lid. Sauté over medium heat for 2 to 3 minutes, then place the roast on top of the onions, Season liberally with salt and pepper. Pour the beer into the pot, keeping the pour away from the meat so as not to disturb the salt and pepper. Cover the pot with the lid, place in the oven for 5 hours. Check the meat periodically to make sure the liquid hasn't completely evaporated. You should be left with at least 2 cups of liquid once the braising is finished.
Glazed Carrot and Parsnips
Slice the carrots and parsnips in half lengthwise, then unto thirds. Heat the butter in a large skillet. Add the sliced parsnips and carrots. Sauté 2 to 3 minutes. Add braising liquid, garlic, sugar and mustard. Continue cooking until vegetables are tender and liquid is reduced by half. Season with salt and pepper to taste.