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Pot Roast, Vegetables, and Beer
Pot Roast, Vegetables, and Beer
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Beer-braised beef pot roast with garlic, mustard, and thyme. Juicy and flavorful main dish, simple prep.
Ingredients:
  • 2 tablespoons olive oil
  • 1 (3 pound) beef pot roast
  • 1 pound carrots, cut into chunks
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1.5 pounds potatoes, peeled and cut into chunks
  • 2 cups beef stock
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 bay leaf
  • 3 tablespoons chopped fresh thyme
  • 1 teaspoon brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon tomato paste
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • In a Dutch oven, heat olive oil until sizzling. Sear the pot roast on all sides until golden brown; then, transfer it from the pan and keep it aside.
  • Sauté onion and garlic in hot oil until onions are soft and golden, about 5 minutes. Add carrots, mushrooms, and potatoes; cook until slightly browned, 2 to 3 minutes. Stir in flour and cook for 1 minute. Pour in beef stock and beer, bring to a boil, and add bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Return pot roast to the pot, cover, and simmer.
  • Roast in the oven until the beef and vegetables are fork-tender, approximately 2 1/2 hours.

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