Buffalo Sweat Roast

First off, I would like to thank Tallgrass Brewing Co. for having amazing beers to not only drink, but to also cook with.  Ironically, I was browsing their website today, and noticed that Tallgrass even has a section called Cooking with Tallgrass Beer.  Buffalo Sweat Roast is not from their website (there is a roast recipe on the site), but something I made up.  Because it's been a couple of weeks since I actually cooked this baby, the recipe below might not be completely accurate.  I can't remember what size of roast I used, but if I had to guess I would say somewhere between 2 and 5 lbs.  The roasting pot I used is one of my favorite kitchen purchases because it can be used on top of the stove or in the oven!

Buffalo Sweat Roast

• 2 T Olive Oil
• 4 or 5 Sprigs of Fresh Rosemary
• 3 or 4 Sprigs of Thyme
• 1 Beef Roast
• About 20 Baby Carrots
• 2 Russet Potatoes
• 1 Medium Onion
• 6 to 8 Cloves of Garlic
• 1 Bottle of Tallgrass Buffalo Sweat Stout
• Pepper
• Sea Salt 

Preheat oven to 300 degrees.  Heat olive oil, two sprigs of rosemary, and two sprigs of thyme in a roasting pan on the stove (medium heat).  Once oil is hot, place raw roast in pan.  Sear for about 5 minutes on all sides.  Remove from heat.  Add the rest of the rosemary and thyme, carrots, potatoes, onion, garlic, pepper, and Buffalo Sweat to pan.  Add salt, if desired (we didn't add any because I flat out forgot to put it in).  Cook for 3 to 5 hours, or until meat thermometer reads 165 degrees.  Immediately take roast out of juices and sprinkle with sea salt.  Also take out the onions, carrots and potatoes.  Strain juices and make into a gravy, if desired (if you didn't add salt before, you will definitely need to add some to the gravy).