In the Kitchen: Ale Braised Beef

The Rhode Show
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Banquet Chef Todd May of Twin River Casino Hotel-Banquets, joined us in The Rhode Show kitchen to show us how to make their Ale Braised Beef.


  • 2 1/2 – 3 lb chuck roast
  • 1 – 2 cups of flour
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 12 ounce can of brown ale North Carolina
  • 2 onions peeled and quartered
  • 12 carrots peeled, trimmed, and cut into 1 – 1 1/2 inch pieces


  1. Heat oven to 275
  2. Combine flour with a generous amount of salt and pepper in a bowl
  3. Dredge roast in flour, salt, and pepper mixture covering both sides and shake off excess
  4. Heat oil and butter in a Dutch oven over medium-high heat
  5. Add roast and sear on all sides – about 4 – 5 minutes each side
  6. Remove roast from pot and set aside on a plate
  7. Remove pot from heat and turn off burner
  8. Carefully add beer to the pot – it will splash and splatter
  9. Add pot back to medium heat and scrape all the bits from the bottom of the pot

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