Citrus Pot Roast with Stout Gravy

CHARLIE & THE PASTRY FACTORY IMPERIAL STOUT (Secret Trail Brewing Co. ) is a rich brew that smells of chocolate, tastes of coffee and is made with local Maisie Jane almonds, cocoa nibs, and Ghirardelli’s Dutch cocoa powder. An impeccable addition to my Citrus Pot Roast with Stout Gravy.

Citrus Pot Roast with Stout Gravy

Course: Main Course
Keyword: beer, citrus, gravy, roast, stout
Servings: 6 -8 servings
Author: Stephen David Caldes


  • 1 large onion
  • 1 pound carrots ½ for gravy and ½ for roasting
  • 5 stalks celery
  • 3–4 pounds cross rib roast or bottom round, or top round, or just something cheap and beefy
  • cups beef stock
  • 2 local oranges juice and zest the oranges separately for two uses
  • 2 pounds small potatoes
  • One 18-ounce package ready-made polenta sliced into 1-inch rounds
  • Flour and butter for your roux see note below
  • 5 cups beef broth This is approximate. You’ll use the amount of beef broth produced in the slow cooker as the roast cooks all day
  • 5 cups (2½ pints) Secret Trail Brewing Co Charlie & the Pastry Factory
  • Imperial Stout This is approximate. You’ll use an amount equal to that of the broth above.
  • Radish and flat leaf parsley for garnish


  • To make the pot roast: In a slow cooker add onion, ½ the carrots, and the celery. Generously salt and pepper the roast, and place it on top of the vegetables. Carefully pour in beef stock and the zest and juice from 1 orange. Set on low and go to work and make that money. Return home, kiss your cat, remove the beef and strain the broth. Taste the broth! It’s already citrusy delicious, but may need salt.
  • To make the sides: Roast (or pan frpotatoes, sliced polenta, and remaining carrots.
  • To make the gravy: In a Dutch oven, make a quick roux, following advice under the Gravy on page 2Slowly stir in equal parts broth from the slow cooker and Secret Trail Brewing Co Imperial Stout. Squeeze in the juice from the other orange. (Again, zest it first. You’ll use zest when serving the pot roast.) Simmer, stirring occasionally, until the the gravy is thickened and reduced by (about 20 minutes on low).
  • To assemble: Put roast in center of platter; pour beef-stout gravy over until you just can’t take it anymore.
  • Tong on roasted vegetables and toss on torn parsley, mandolined radish, and orange zest. Stand back in awe for a millisecond before digging in.


NOTE ON ROUX When I say “just add a roux,” I mean to take equal parts all-purpose flour and unsalted butter, melt the butter in a heavy pan, stir in the flour with the back of a wooden spoon, and cook, stirring over medium heat at least until blonde, but sometimes closer to a light caramel, especially for darker gravies. Then gradually stir in your stock.