How to make it

  • Season roast with salt and pepper, dust with flour and brown on all sided in a deep pot.
  • Remove roast and set aside.
  • Combine Onion and Habenero, cook till translucent breaking up the bits on the bottom of the pot. Add EVOO and butter as needed.
  • Add garlic and let cook for 3 mins.
  • Add carrots, parsnips, mushrooms, celery and cook for 5 mins, stirring often.
  • Add both bottles of beer, beef stock, tomato paste and bay leaves, stir to combine.
  • Add roast back into the pot. Let simmer on low for 4-5 hrs.
  • Add peas, cook till soft.
  • Slice roast and serve over a bed of mashed potatoes.

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  • 22566 6 years ago
    Who said beer is no longer for breakfast? ~ Smile ~
    This reads fantastic!
    Kind Regards
    Was this review helpful? Yes Flag

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