Don Mauer's Brined and Braised Pot Roast

Don Mauer's Brined and Braised Pot Roast
Brine
1 (12-ounce) bottle brown ale
3 cups water (I prefer bottled spring water)
3 tablespoons kosher salt (or 2 tablespoons table salt)
1/4 cup granulated sugar
Pot Roast
1 beef arm chuck roast, 3-plus pounds
6 cups water, divided
1 tablespoon olive oil
1 large sweet onion, sliced
1/2 teaspoon fresh-ground black pepper
2 large garlic cloves, chopped
For the brine: Add the ale, water, salt and sugar to a 1-gallon resealable, heavy-duty plastic bag. Squeeze out some of the air, seal and shake until the sugar and salt dissolve.
Rinse roast under cold water and pat dry with paper towels. Open the bag and place the roast into the liquid, remove as much air as possible and reseal. Refrigerate for 24 hours.
To cook: Remove the roast from the brine, discard the brine and bag. Briefly rinse roast under cold water and pat dry with paper towels. Set aside.
Remove one oven rack, place the other rack in the lowest position and preheat the oven to 200 degrees.
Add 5 cups of the water to an oven-safe (the handles can handle up 350 degrees) saucepan or Dutch oven with a tight fitting cover and place over medium-low heat.
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and pepper and saute 5-7 minutes or until the onions begin to turn golden brown. Add the garlic and saute 1 to 2 minutes, or until fragrant. Transfer sauted onions and garlic to the saucepan.
Add the roast to the skillet and brown on both sides, about 5 minutes each side. Remove to the saucepan.
Add the remaining cup of water to the skillet and, while stirring; mix up all the brown bits and add to the saucepan.
Bring water up to 180 degrees (check temperature with thermometer). Cover the pan, put it in the oven and cook for 3 hours, or until the roast is tender and cooked through, but not tough. Remove the roast from the saucepan and keep warm.
Strain the liquid, return to the saucepan, heat to a rolling boil, taste (careful, it's hot) and season with salt and pepper. Serve the roast on a platter with some of the hot broth ladled over it.
Serves four.
LeanNote: For a condiment, try grated horseradish (which is fat free) to bring out the roast's sweet notes.
Nutrition values per serving: 348 calories (34.9 percent from fat), 13.5 g fat (4.9 g saturated fat), 2.1 g carbohydrates, 0 g fiber, 51.3 g protein, 157 mg cholesterol, 678 mg sodium.