Pot Roast, Vegetables, and Beer

Pot Roast, Vegetables, and Beer

A beef pot roast is braised in dark beer with vegetables, garlic, mustard, and thyme until fall-apart tender. Easy to prep yet packed with flavor!

Preparation Time
20 mins
Cooking Time
2 hr 50 mins
Total Time
3 hr 10 mins
Calories
568 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
Step 3
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.
Step 4
Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.
Pot Roast, Vegetables, and Beer
Pot Roast, Vegetables, and Beer
Pot Roast, Vegetables, and Beer
Pot Roast, Vegetables, and Beer

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon tomato paste
  • 5 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 cups beef stock
  • 1 (12 fluid ounce) can or bottle dark beer
  • 2 tablespoons whole-grain Dijon mustard
  • 1 (3 pound) beef pot roast
  • 1 pound carrots, cut into chunks
  • 1.5 pounds potatoes, peeled and cut into chunks

Categories

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