Preparation

• Preheat oven at 350 °F.
• Rub roast with spice mixes.
• Place meat on a grill or on a bed of mirepoix in a roasting pan and cook uncovered for 1 hour.
• Turn the roast and add the beer.
• Cover and cook until the internal temperature reaches 90°C or for about 4 more hours. Turn roast half way through cooking.
• Once cooked, allow to rest half an hour.
• Remove cooking juices and refrigerate.
• Remove fat and slice roast thickly.
• Shred the roast with a fork and refrigerate.
• Heat the demi-glace sauce, add the cooking juice and reduce until desired consistency.
• Adjust seasoning if necessary (Cajun seasoning, salt and pepper).

Serve over a mash of potatoes and cauliflower and a side of roasted vegetables for a comforting dish worthy of cold winter nights.