How to make it

  • Preheat oven to 325°.
  • Trim meat of excess fat and season
  • with salt and pepper; heat oil over
  • medium-high in an ovenproof Dutch
  • oven. Sear roast on both sides until
  • brown, 8–10 minutes total. Remove
  • roast from the pan.
  • Sweat mushrooms, vegetables, and
  • seasonings in the pot for 5 minutes.
  • Add the tomato paste, cook 2 minutes,
  • then stir in the pretzels.
  • Deglaze with Guinness, scraping
  • up the brown bits on the bottom
  • of the pan; stir in broth, Dijon, and
  • Worcestershire. Return the seared
  • roast to the pot and bring the liquid
  • to a simmer. Cover the pot, then
  • transfer to the oven; braise roast for
  • 2 hours. After 2 hours, remove pot
  • from the oven and turn the roast
  • over with a carving fork.
  • Add carrot chunks, then cover and
  • return pot to the oven. Braise another
  • 45 minutes, or until the meat is
  • spoon-tender. To serve, transfer roast
  • and carrots to a platter and cut meat
  • into chunks. Bring sauce to a simmer,
  • skimming off fat, then spoon it over
  • the roast.
  • Garnish with parsley.
  • Per 1/6: 577 calories; 54% calories from fat; 34g total fat;
  • 25g carb.; 269mg sodium; 3g fiber; 37g protein

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