Beer-Braised Pot Roast And Vegetables With Polenta Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
753
FAT
90%
CHOL
105%
SOD
54%

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Ingredients for 8 servings

1/4 pound parsnips, peeled and cut into 3-inch sticks

1 1/2 teaspoons salt1 teaspoon black pepper

5 slices bacon, diced

1 1/2 cups polenta or yellow cornmeal

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley leaves

1 (12-ounce) beer

1 cup beef stock or low-sodium beef broth

1 1/2 teaspoons minced garlic

1 (4 to 4 1/2 pound) beef chuck roast

8 ounces button mushrooms, stems trimmed, wiped clean, and quartered

1 1/2 teaspoons salt

1 tablespoon minced garlic

Polenta, recipe follows

2 1/2 to 2 3/4 cups milk

1 bay leaf

5 tablespoons unsalted butter, cut into pieces

2 tablespoons grated Parmesan

1/2 pound turnips, peeled and cut into 1 1/2-inch wedges

4 large carrots, peeled and cut into 3-inch sticks

1 teaspoon chopped fresh thyme leaves

3 cups peeled, seeded, and diced tomatoes and their juices

1 pound thinly sliced yellow onions (about 4 cups)

4 cups water

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