These Dutch Oven Beer Brats are perfect for a no-fuss weekend dinner or game day cookout. Seared, simmered in German pilsner, and smothered with caramelized onions, they deliver classic pub flavor with minimal effort. This method benefits from slight tweaks — like using medium heat for a better sear and adjusting the lid to release excess steam — to make the results even juicier. Plus, this recipe scales well, so go ahead and double the brats if you’re feeding a crowd!
Heat a Dutch oven over medium-high. If needed, add a small amount of neutral oil. Brown the bratwurst sausages on at least 3 sides, turning as needed for even color — this takes about 8 to 10 minutes. Once browned, remove the brats and place them on a clean plate. Tent loosely with foil to keep warm.
Reduce the heat to medium. Add 1 tablespoon of butter and the sliced onions to the Dutch oven. Sauté for about 10 minutes, stirring occasionally, until the onions are translucent and beginning to brown.
Pour in 2 to 3 cans of German pilsner beer, using the liquid to deglaze the pot. Scrape up any browned bits from the bottom for extra flavor.
Return the brats to the pot, nestling them into the onions and beer. Make sure they are submerged between halfway and three-quarters. Cover the pot loosely, leaving the lid more than just “cracked” to allow enough steam to escape. This helps control the liquid level as the onions release moisture during cooking.
Simmer over medium-low heat for about 30 minutes, or until the internal temperature of the sausages reaches 165°F.
Toast the hot dog buns. Serve the bratwursts with a generous scoop of beer-braised onions and a smear of deli mustard or your favorite condiments. Use extra beer and onions as a dip like French onion.
Mock tender roast may be an overlooked cut, but when treated right, it becomes a wallet-friendly, deeply satisfying centerpiece. This slow cooker version transforms the humble roast into a comforting dish layered with flavor. A quick sear adds depth, while a slow braise surrounded by classic pot roast vegetables brings everything together into a rustic, hearty meal.
The true star here is the low-and-slow method, coaxing tenderness out of a lean cut with every hour. Onions, garlic, carrots, celery, and Yukon gold potatoes soak up the seasoned broth, while a simple cornstarch slurry finishes the dish with a glossy gravy. You’ll get all the classic flavors of pot roast, with less fat than chuck and plenty of flexibility.
Real-world results show that this roast holds up well even when prepped the night before, and while the crockpot won’t get your gravy hot enough to thicken properly, a quick transfer to the stovetop solves the issue fast. Consider this a go-to for Sunday dinners or busy weeknights—one cook and you’ll be hooked.
Pat the mock tender roast dry with paper towels. Trim off any silverskin or tough membrane if present. Season all sides with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, sear the roast for 2–3 minutes per side until a rich brown crust forms. Transfer the seared roast to a tray or plate.
Optional: Overnight Prep with Food Safety Guidance
If you’re cooking the next day, let the seared roast cool for no more than 30 minutes at room temperature, uncovered or loosely tented with foil. Once no longer steaming, place the roast in the refrigerator on a shallow tray to cool completely. This helps it pass safely through the “danger zone” (40°F to 140°F) within USDA guidelines.
Allow the seared roast to cool in the refrigerator for at least 1 hour. Once cooled below 40°F, you can place it into the slow cooker insert with raw or sautéed vegetables and refrigerate the whole insert overnight. Make sure everything is fully chilled before storage. This saves time in the morning and remains safe if cooled properly.
In the same skillet, lower heat to medium and sauté sliced onions for about 3 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant. If needed, deglaze the pan with a splash of beef broth to release browned bits. Once softened and golden, remove the aromatics from heat.
In the slow cooker insert, layer the chopped carrots and celery on the bottom. Place the seared roast on top, then add the sautéed onions and garlic over the meat.
If you’re prepping this the night before, wait to add the potatoes until the next morning—cubed raw potatoes can oxidize overnight, turning brown and looking unappetizing. For best results, chop and add the potatoes just before you start cooking.
In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste, then pour the mixture over the roast and vegetables when you’re ready to cook.
Cover and cook on LOW for 7–8 hours until the roast is fork-tender and the vegetables are soft. If needed, add an extra hour for tougher cuts.
Once done, remove the roast and vegetables. Tent the roast with foil and let rest 10–15 minutes before slicing. Transfer the remaining liquid in the slow cooker to a saucepan on the stovetop over medium-high heat.
To thicken the gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk the slurry into the simmering liquid and stir until it bubbles and thickens. Add more slurry if needed. Note: Cornstarch must reach 203°F to activate, so thickening is best done on the stovetop—not in the slow cooker.
Slice the roast against the grain or into bite-size pieces. Return the meat and vegetables to the gravy or serve everything separately. Enjoy!
If you’re looking to make a smoky, gooey, outrageously craveable dip that brings the heat and the comfort, this smoked jalapeño popper cheese dip is your answer. Loaded with three cheeses, roasted peppers, crispy bacon, and roasted garlic, it’s the perfect sidekick for game day, cookouts, or family get-togethers. The smoke infuses the cheese with an incredible depth of flavor, while the roasted jalapeños and poblano add just the right level of spice—bold but not overpowering.
What really sets this recipe apart is the texture: rich, melty, creamy, and topped with crispy buttery panko for that satisfying crunch. You’ll build flavor in layers—first by roasting the garlic and peppers, then blending everything together with sour cream, mayo, and cream cheese. Crumbled bacon and smoked heat take this over the top. And best of all, it’s a recipe that’s flexible: you can prep it the day before and finish it off in the smoker alongside your ribs, brisket, or wings.
Man That’s Cooking
Ingredients
1 cup sour cream
¼ cup mayonnaise
1 block cream cheese (8oz)
6 Jalapeno peppers
1 Poblano pepper
1 head garlic
8 slices bacon
14 oz Mexican melting cheese Queso Asadero or Oaxaca
Directions
Remove the cream cheese from the refrigerator and allow it to come to room temperature (about 30 minutes).
Preheat the oven to 375°F. Cut the top (non-root end) off the head of garlic and place it on a small sheet of foil. Drizzle with olive oil and wrap tightly.
Rub olive oil over the jalapeños and poblano pepper. Arrange them on a cooling rack over a cookie sheet. Place the wrapped garlic alongside them.
Place 8 bacon slices on a separate cooling rack over a foil-lined sheet pan.
Roast both trays in the oven for 30 minutes. Flip the peppers and bacon, then continue roasting for another 20–30 minutes, or until the bacon is crisp and the peppers are soft and blistered.
Note: Thin bacon (like Oscar Mayer) crisps faster—check at the 30-minute mark. Thicker bacon may need up to 50 minutes.
While the peppers and garlic roast, shred the cheese by hand or using a stand mixer grater attachment.
Tip: Use a spoon to periodically clear out cheese that clogs the shredder.
In a large mixing bowl, combine shredded cheeses with the softened cream cheese, sour cream, and mayonnaise.
Allow roasted peppers and garlic to cool for 10 minutes. Squeeze the roasted garlic cloves out of their skins into the mixing bowl.
Remove seeds from the jalapeños and poblano, dice them, and add to the cheese mixture.
Use a stand mixer with the paddle attachment to blend the mixture thoroughly. Scrape down the sides periodically with a silicone spatula to ensure even mixing.
Optional Make-Ahead Step: Cover the cheese mixture and refrigerate overnight if preparing ahead. Store the bacon separately in an airtight container.
Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1 cup of panko breadcrumbs and stir to coat evenly. Toast for 1–2 minutes, then remove from heat.
Fold crumbled bacon into the cheese mixture. Transfer everything to a 10-inch cast iron skillet or a 9×13 foil pan.
Place the skillet or pan in a smoker running at 275°F. Smoke uncovered for 45–60 minutes until the dip is bubbling and golden brown on top.
Stir occasionally a few times to fold the surface smoke flavor into the dip. The last 10 minutes of the cook, add the breadcrumbs on top.
If smoking at 235°F (e.g., alongside ribs), extend cook time to 90 minutes or more. Stir once midway through to help distribute the smoke.
Serve warm with tortilla chips, crackers, or toasted bread rounds. Leftovers can be refrigerated and reheated the next day.
If you’re looking for a hearty, comforting meal that delivers deep, savory flavor, this Dutch Oven Braised Sirloin Tip Roast is an excellent choice. It’s a slightly leaner alternative to the classic chuck roast while still offering a rich, beefy taste complemented by aromatic vegetables and a silky gravy. With carrots, celery, potatoes, fresh rosemary, and a splash of Worcestershire sauce, this dish is the perfect combination of rustic charm and home-cooked satisfaction.
The braising method in a Dutch oven creates a tender roast with just enough structure to slice cleanly while soaking up all the rich cooking juices. While sirloin tip is naturally leaner than chuck, this cut still becomes wonderfully tender after a slow cook at 300°F. The vegetables cook beautifully with the broth, infusing it with sweetness and earthiness, while the rosemary adds a fragrant note that ties it all together.
This recipe shines for weeknight family dinners or weekend gatherings where you want something warm, filling, and sure to please a crowd. Plus, with the option to make a light, velvety gravy from the braising liquid, every slice of beef and every forkful of vegetables is coated in pure comfort. Serve it straight from the Dutch oven for a rustic presentation, and you’ll have a meal that feels classic yet polished.
Man That’s Cooking
Ingredients
3 pounds sirloin tip roast
4 carrots, peeled and chopped into chunks
3 celery stalks, sliced into strips
1 white onion, sliced into strips
3 garlic cloves, minced
2 russet potatoes, halved or quartered
3 sprigs fresh rosemary (mince 1 sprig for vegetables)
2 cups beef broth (or 1 can, ~14.5 oz, for a lighter gravy)
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon cornstarch (plus extra if needed)
½ cup red wine (optional, to enhance depth of flavor during deglazing)
Directions
Preheat oven to 300°F. Pat the sirloin tip roast dry with paper towels. Season generously with salt and pepper on all sides.
Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add olive oil, then sear the roast for about 4–5 minutes per side until a deep brown crust forms. Transfer the roast to a plate and set aside.
Reduce heat to medium. Add sliced onion, carrots, and celery. Sauté for 8–10 minutes until onions are translucent and lightly browned. Stir in the minced garlic and minced rosemary. Cook for 1 minute, stirring to prevent burning.
Pour in ½ cup red wine (optional) or a small portion of the beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Add Worcestershire sauce and rosemary sprigs. Bring to a gentle simmer.
Add the potatoes, then return the seared roast (and any juices) to the Dutch oven. Add the remaining beef broth. Cover with the lid and transfer to the oven. Braise for 3 hours at 300°F without opening the lid.
Remove the roast and vegetables. Tent the beef with foil to rest for 15 minutes. Bring the Dutch oven with braising liquid to medium heat on the stovetop. Mix 1 tbsp cornstarch with 1½ tbsp cold water and whisk into the liquid. Simmer for 5–10 minutes, stirring occasionally, until it lightly coats the back of a spoon. For a thicker gravy, repeat with an extra ½ tbsp cornstarch slurry.
Slice the roast against the grain or break into chunks for a pot roast-style presentation. Return the beef and vegetables to the Dutch oven, coating them in the gravy. Serve hot, directly from the pot or transfer to a serving platter.
Alternative Method:
For firmer vegetables, braise the roast for 2 hours before adding carrots and potatoes. After 2 hours, nestle the vegetables around the roast, cover, and continue braising for 1 to 1.5 hours until tender. This results in a slightly firmer vegetable texture while maintaining a fully tender roast.
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