Pot Roast, Vegetables, And Beer
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1360 g
Beef Pot Roast5 cloves
Garlic (minced)450 g
Carrot (cut into chunks)2 tbsps
All-Purpose Flour2 cups
Beef Stock1
Bay Leaf3 tbsps
Thyme (chopped fresh)1 tsp
Brown Sugar2 tbsps
Dijon Mustard (whole-grain)1 tbsp
Tomato Paste1
SaltDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Heat the olive oil in a Dutch oven
3
Brown the pot roast on all sides in the hot oil; remove from pan and set aside
4
Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes
5
Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes
6
Mix the flour into the vegetables; stir continuously for 1 minute
7
Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously
8
Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper
9
Place the pot roast atop the entire mixture
10
Cover pot with lid
11
Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours