Beer pot roast and potato chip mash

Beer pot roast and potato chip mash

This is a real recipe, i shit you not. A tough cut of steak boils under pressure in a beer based liquid until it falls apart. The broth is then reduced to an intensive sauce. The meat and sauce is then served with mashed potatoes made from chips.

The meat

  • 1,5 kilograms of chuck (of beef)
  • Vegatable oil to fry in
  • 3 large onions
  • 5 small or 3 big carrots
  • 8 cloves of garlic
  • A teaspoon of whole fennel seeds
  • A pinch of korean chilli flakes
  • A teaspoon of freshly ground black pepper
  • 3 dl of carrot juice (buy or make your own)
  • 500 ml of sour beer (like any hipster beer with the name "sour" in it)
  • A pressure cooker (highly recomended)
  • A pinch of salt
  • A tablespoon of dark soy sauce
  • 1 tablespoon of potato starch
  • 2 tablespoons of water
  1. Ok, honestly, just peel the onions and cut them in half. And peel the carrots and cut them in small pieces as well as peeling the garlic.
  2. Take pressure cooker, add oil on high heat, and char the meat in one large piece. On both sides.
  3. Add everything except the water and startch and soysauce.
  4. Close the pressure cooker. If you've never used one before, here's the thing. High heat until it reaches pressure (you'll see a little mechanical indicator of some kind, like a red little button popping up). Now lower the heat to the lowest possible while still retainting the pressure. If the little indicator drops, it means you lowered it too much. Start over, max heat, full pressure, lower it but not as low as last time, and make sure it retains pressure. If it does, you're good…
  5. Cook under pressure for 3 hours. If you don't have a pressure cooker, cook on low heat with a lid on for 6 hours.
  6. Turn of the heat, and let the pressure lower itself, do not release the pressure valve or you'll release nice aromas and flavors!
  7. Remove the meat and set it aside on an oven safe container, and keep it warm in the oven.
  8. Prepare a saucepan and pour all the liqid through it. Make sure to sqeeze all the liqid from the very soft vegetables, they'll turn into a mushy paste. Disgard them.
  9. As for the liqid, boil it in the saucepan until it's reduced to about half. All the nice flavors in there, concetrated! Have a taste. If there's too little salt, it means you're all good. Now add the soy sauce, that will do it.
  10. Mix the potato starch with some cold water. Pour it into the sauce while whipping it (remove it from the heat!). Then bring it all to a boil while mixing furiously, and it will thicken up. Not too thick, just so that it has this nice saucy consistency to it.

Mashed potatoes

  • 50 grams of potato chips per person
  • 50-100 ml of whole milk per person
  • That's it.
  1. Crush the chips into a saucepan.
  2. Add milk.
  3. Simmer while stiring. If it dries up too much, add some more milk.
  4. You now have mashed potatoes with an intensive potato flavor, I am not kidding!
Pot roast with mashed potatoes


  • Meat
  • Sauce
  • Mashed potatoes
  • Chopped parsley
  1. Put it all on a plate.
  2. Enjoy!