Name: Pot Roast, Vegetables, and Beer
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 2 h 70 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 (3 pound) beef pot roast; 1 onion, chopped; 5 cloves garlic, minced; 1 pound carrots, cut into chunks; 1 (8 ounce) package sliced fresh mushrooms; 1 ½ pounds potatoes, peeled and cut into chunks; 2 tablespoons all-purpose flour; 2 cups beef stock; 1 (12 fluid ounce) can or bottle dark beer; 1 bay leaf; 3 tablespoons chopped fresh thyme; 1 teaspoon brown sugar; 2 tablespoons whole-grain Dijon mustard; 1 tablespoon tomato paste; salt and ground black pepper to taste

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

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Step 2

Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
Step 3

Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutrition Facts

Per Serving:

568 calories; protein 33.8g; carbohydrates 38.7g; fat 29g; cholesterol 98.2mg; sodium 300mg. Full Nutrition

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