Name: Pot Roast, Vegetables, and Beer
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Beef pot roast - 1 (3 pound); Onion, chopped - 1; Garlic, minced - 5 cloves; Carrots, cut into chunks - 1 pound; Sliced fresh mushrooms - 1 (8 ounce) package; Potatoes, peeled and cut into chunks - 1 ½ pounds; All-purpose flour - 2 tablespoons; Beef stock - 2 cups; Dark beer - 1 (12 fluid ounce) can or bottle; Bay leaf - 1; Chopped fresh thyme - 3 tablespoons; Brown sugar - 1 teaspoon; Whole-grain Dijon mustard - 2 tablespoons; Tomato paste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pot Roast, Vegetables, and Beer

1. Olive oil - 2 tablespoons

2. Beef pot roast - 1 (3 pound)

3. Onion, chopped - 1

4. Garlic, minced - 5 cloves

5. Carrots, cut into chunks - 1 pound

6. Sliced fresh mushrooms - 1 (8 ounce) package

7. Potatoes, peeled and cut into chunks - 1 ½ pounds

8. All-purpose flour - 2 tablespoons

9. Beef stock - 2 cups

10. Dark beer - 1 (12 fluid ounce) can or bottle

11. Bay leaf - 1

12. Chopped fresh thyme - 3 tablespoons

13. Brown sugar - 1 teaspoon

14. Whole-grain Dijon mustard - 2 tablespoons

15. Tomato paste - 1 tablespoon

16. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Pot Roast, Vegetables, and Beer

1. Stage

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

2. Stage

Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.

3. Stage

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.

4. Stage

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