The Farmer’s wife Beer-Braised Pot Roast

Donna W. D., Madison, requested a recipe from The Farmer’s Wife, 6533 W. Mitchell St, West Allis, that she called “awesome.”

She also wrote: “My husband and I visited The Farmer’s Wife recently and had their pot roast. It was one of the best ever. Can I please get this recipe to make at home?”

Robin Master, owner and cook, sent the recipe. She wrote:

“I grew up here just a couple miles from the restaurant and love this area. My mother Rosie was from Minnesota, where the family had a corn farm before moving to Wisconsin. So I grew up learning to eat what was fresh, and canning was important to have the best even in off-season.

“In 1985 I married a sailor from the East Coast who was born and raised on a five generation dairy farm. That’s why you'll see things like a lobster roll or stuffed quahog on our menu. And you guessed it, that's how I came to be The Farmer's Wife.

“We both have a passion for traveling the Gulf Coast, so you'll see things like Gumbo on the menu too. We love to eat, we love to cook, we love to entertain and we want to bring back the family dinner.

“To us local means Wisconsin made/grown and this is so important to us. At least 95% of our product comes from right here in Wisconsin…

“Our comfort foods range from the classic burger to a brunch poutine. We also serve lots of local spirits, wines and brews."

The Farmer’s Wife Beer-Braised Pot Roast

Recipe tested by Joanne Kempinger Demski

Makes about 6 servings

• 1 pound small carrots with tops (or substitute large carrots and cut into 1-inch chunks)
• 1 boneless chuck roast (3 to 4 pounds), trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 4 garlic cloves, chopped
• 2 bottles (12 ounces each) coffee stout
• 2 tablespoons fresh thyme leaves
• 2 containers (1 ounce each) home-style concentrated beef stock (from a 4.66-oz. package)
• 1 ½ pounds russet potatoes, quartered
• 1 large yellow onion, cut into ½-inch strips
• 1 tablespoon balsamic vinegar
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh thyme sprigs for garnish (optional)

Cut tops from carrots, leaving 1 inch of greenery on each. Peel.

Sprinkle roast with salt and pepper.

In a large skillet, heat oil. Cook roast in hot oil over medium-high heat 3 to 5 minutes on each side or until browned. Reserve drippings in skillet.

Place roast in a 6-quart slow cooker.

Add tomato paste and garlic to hot drippings in skillet, and sauté 1 minute. Slowly add beer, whisking constantly. Stir in thyme and concentrated beef stock; bring to a boil. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.

Pour beer mixture over roast in slow cooker. Top roast with potatoes, onion and reserved carrots. Cover and cook on low 8 to 10 hours or until roast is fork-tender.

Transfer roast to a serving dish, and shred into large chunks, discarding any large pieces of fat. Spoon vegetables onto platter around roast.

Skim fat from cooking liquid; transfer cooking liquid to a medium saucepan. Whisk in vinegar.

In a small bowl, whisk together cornstarch and water until smooth; add to mixture in pan, stirring until blended. Bring mixture to a boil and cook, whisking often for about 1 minute, or until sauce reaches desired thickness.

Pour sauce over meat and vegetables on serving plate and garnish with sprigs of thyme.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.