Pot Roast, Vegetables, and Beer

Name: Pot Roast, Vegetables, and Beer
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 2 cups Beef Stock; 1 tsp Brown Sugar; 1 lb Carrot; 3 lb Chuck Roast; 12 fl oz Dark Beer; 1 whole Dried Bay Leaves; 3 tbsp Fresh Thyme; 5 whole Garlic; 2 tbsp Olive Oil; 1 whole Onion; 1.5 lb Peeled Whole Potatoes; 1 dash Salt & Pepper; 8 oz Sliced Mushrooms; 1 tbsp Tomato Paste; 2 tbsp Whole Grain Dijon Mustard

Dinner 🍽️Lunch 🥪 American Comfort-Food

Pot Roast, Vegetables, and Beer features a slow-braised chuck roast simmered with dark beer, beef stock, and hearty vegetables until fork-tender. Mustard, thyme, and garlic build a rich, malty gravy with balanced depth and gentle sweetness. Serve it on a chilly evening when you want a comforting, robust dinner that fills the kitchen with savory aroma.

Prep20 mins
Cook2 hrs 50 mins
Serves6
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Heat olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove it from the pan and set it aside.
3

Stir the onion and garlic into the hot oil and cook until the onions are just softened and golden brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they start to color, 2 to 3 minutes. Mix the flour into the vegetables; stir constantly for 1 minute. Add the beef stock and beer; bring to a boil, stirring constantly. Stir in the bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; return the pot roast to the pot and cover with a lid.
4

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