I would like to thank Beth for responding to my plea for pot roast recipes. I prepared her Drunken Garlic Pot Roast, and it was fantastic! As I had hoped, my husband was delighted with his welcome-home meal. We really enjoyed the onion and garlic flavoring — very savory — combined with the tiniest hint of sweetness from the beer. (Although the recipe calls for a bit of sugar, the final result still turned out far less sweet than the traditional carrot-heavy pot roast.) I served the pot roast alongside steamed green beans and mashed potatoes spiked with cream cheese and garlic-sauteed kale. I wish I had a picture, but we ate it too quickly for that.
I used Heineken for the beer, mostly because it was one of the only beers in the store clearly marked as a lager. Can you tell I know virtually nothing about beer? Fortunately, it worked beautifully. The gravy was awesome. The only changes I made to the recipe were the generous salting and peppering of the roast before I browned it and a little salting of the gravy. Thanks again, Beth!