MICKEY GIOVINGO’S GUINNESS BRAISED CHUCK ROAST

Prep Time: 2½ Hours
Yields: 6 Servings

Comment: Highly seasoned pork roasts are a hallmark of Louisiana cuisine. Pork is the most flavorful of all meats, but often a little tricky to cook. Ample seasoning and quick pan-searing before roasting is the key to a successful pork entrée.

Ingredients for Stuffing:
1 (5-pound) Boston butt roast
¼ cup minced garlic
¼ cup sliced green onions
1 tsp thyme
1 tsp basil
4 tbsps salt
4 tbsps cracked black pepper
salt and black pepper to taste

Method for Stuffing:
In a small mixing bowl, combine garlic, green onions, thyme, basil, 4 tablespoons salt and pepper. Using a paring knife, pierce approximately 10 (1-inch) holes in roast and season each pocket with an equal amount of mixture. Season outside of roast completely with salt and black pepper.

Ingredients for Roasting:
2 (12-ounce) bottles Guinness Stout
¼ cup vegetable oil
¼ pound bacon, sliced
1 cup chopped onions
1½ cups chopped carrots
2 stalks celery, chopped
5 cloves garlic, chopped
1 quart water
2 (12-ounce) bottles high-quality lager
⅛ cup beef bouillon granules or paste
½ cup Dijon mustard
¾ cup molasses
6 sprigs sage
6 sprigs thyme
4 sprigs parsley
1½ pounds chopped turnips
1½ pounds chopped carrots
1½ pounds chopped rutabagas
 salt and black pepper to taste
granulated garlic to taste
 
Method for Roasting:
Preheat oven to 375°F. In a Dutch oven, heat oil over medium-high heat and cook bacon to render fat. Remove bacon and set aside. In the same pan, brown the roast on all sides then remove and set aside. Return the bacon to the pan then add onions, 1½ cups carrots, celery and chopped garlic. Cook the vegetables until lightly browned, 1–2 minutes.  Add water, beers, bouillon, mustard, molasses, sprigs of sage, thyme and parsley and bring mixture to a rolling boil. Return the roast to the Dutch oven, cover and let roast in oven for 2 hours. When cooked remove roast and set aside on serving platter. Place Dutch oven on stovetop, add the turnips, remaining carrots and rutabagas, simmer until crisp tender, 5–10 minutes. Season to taste with salt, black pepper and granulated garlic. To serve, slice roast and top with juice and root vegetables.