Name: Stout & Shiitake Pot Roast
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 3 tablespoons olive oil, divided -; 1 boneless beef chuck roast (2 to 3 pounds) -; 2 medium onions, sliced -; 1 garlic clove, minced -; 1 bottle (12 ounces) stout or nonalcoholic beer -; 1/2 ounce dried shiitake mushrooms (about 1/2 cup) -; 1 tablespoon brown sugar -; 1 teaspoon Worcestershire sauce -; 1/2 teaspoon dried savory -; 1 pound red potatoes (about 8 small), cut into 1-inch pieces -; 2 medium carrots, sliced -; 1/2 cup water -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stout & Shiitake Pot Roast

1. 3 tablespoons olive oil, divided -

2. 1 boneless beef chuck roast (2 to 3 pounds) -

3. 2 medium onions, sliced -

4. 1 garlic clove, minced -

5. 1 bottle (12 ounces) stout or nonalcoholic beer -

6. 1/2 ounce dried shiitake mushrooms (about 1/2 cup) -

7. 1 tablespoon brown sugar -

8. 1 teaspoon Worcestershire sauce -

9. 1/2 teaspoon dried savory -

10. 1 pound red potatoes (about 8 small), cut into 1-inch pieces -

11. 2 medium carrots, sliced -

12. 1/2 cup water -

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

How to cook deliciously - Stout & Shiitake Pot Roast

1. Stage

In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.

2. Stage

In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.

3. Stage

Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.