Ingredients:
- A big hunk of meat. I guess that it would translate to a four-pound chuck roast.
- 2 bottles Old Rasputin Russian Imperial Stout.
- Salt & pepper to taste.
Preparation:
Trim off the fat, all the fat.
Heat up your faithful cast iron frying pan on medium to medium-high heat. Sear both sides well.
Cooking, Plan A, slow cooker:
Pour one and a half bottles of Old Rasputin into a slow cooker that’s large enough for the roast to lay flat in. Let the brew heat up (set the slow cooker to “high”) while you’re searing the roast. Drink the half bottle that remains while working on it. Once the pot is hot, turn it to “low.”
Cook for a couple of hours on one side. Turn it over. Add veggies. Cook for two or three more hours. Pour out the brew it cooked in, and grieve its passing.
Cooking, Plan B, Dutch oven:
I use a cast iron Dutch oven, which means that I can heat it up on the stove top. As it begins to heat, pour one and a half bottles of Old Rasputin in. Let the brew heat up (set the slow cooker to “high”) while you’re searing the roast. Drink the half bottle that remains while working on it. Once the pot is hot, turn it to “low.”
Cook for a an hour at 325 degrees on one side. Baste every so often. Turn it over. Cook for another hour or two. Add veggies an hour before you’re done.
This deserves to be cooked until pretty well done. It should almost fall apart under your fork.
Pour out the brew it cooked in, and grieve its passing. What a sad thing to have to lose the Imperial Stout.
This makes a roast that has a remarkably complex flavor. My friend Alan makes this best, but this version is pretty darned good.
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