Ingredients
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2 tablespoons olive oil
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1 (3 pound) beef pot roast
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1 onion, chopped
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5 cloves garlic, minced
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1 pound carrots, cut into chunks
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1 (8 ounce) package sliced fresh mushrooms
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1 ½ pounds potatoes, peeled and cut into chunks
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2 tablespoons all-purpose flour
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2 cups beef stock
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1 (12 fluid ounce) can or bottle dark beer
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1 bay leaf
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3 tablespoons chopped fresh thyme
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1 teaspoon brown sugar
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2 tablespoons whole-grain Dijon mustard
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1 tablespoon tomato paste
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salt and ground black pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
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Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
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Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts (per serving)
568 | Calories |
29g | Fat |
39g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 568 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 10g | 51% |
Cholesterol 98mg | 33% |
Sodium 300mg | 13% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 34g | 68% |
Vitamin C 37mg | 41% |
Calcium 74mg | 6% |
Iron 5mg | 28% |
Potassium 1225mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.