Guinness Pot Roast
From CisF 10 years agoIngredients
- 1 boneless chuck pot roast or shopping list
- arm roast, (3–3 1/2lbs) shopping list
- salt and pepper shopping list
- 2 T. olive oil shopping list
- Sweat; Add: shopping list
- 2 cups shiitake mushrooms, shopping list
- stemmed, halved (3 1/2 oz.) shopping list
- 1 1/2 cups onion, diced shopping list
- 2/3 cup carrot, diced shopping list
- 2/3 cup celery, diced shopping list
- 1/4 cup garlic, thinly sliced shopping list
- 1/2 t. red pepper flakes shopping list
- 2 bay leaves shopping list
- 3 T. tomato paste shopping list
- 1/2 cup pretzels, finely ground shopping list
- Deglaze with; Stir in and Braise: shopping list
- 2 bottles Guinness or other shopping list
- dark beer (12 oz. each) shopping list
- 2 cups chicken or beef broth shopping list
- 2 T. Dijon mustard shopping list
- 2 T. worcestershire sauce shopping list
- Seared roast shopping list
- Add: shopping list
- 3 carrots, peeled, cut into shopping list
- 3"-long chunks shopping list
- Garnish with: shopping list
- Chopped fresh parsley shopping list
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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