Roast: Pot Roast, Vegetables, and Beer | Submitted By: Pam

2 tablespoons olive oil1 (3 pound) beef pot roast1 onion, chopped5 cloves garlic, minced1 pound carrots, cut into chunks1 (8 ounce) package sliced fresh mushrooms1 1/2 pounds potatoes, peeled and cut into chunks2 tablespoons all-purpose flour2 cups beef stock1 (12 fluid ounce) can or bottle dark beer1 bay leaf3 tablespoons chopped fresh thyme1 teaspoon brown sugar2 tablespoons whole-grain Dijon mustard1 tablespoon tomato pastesalt and ground black pepper to tastePreheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours. Amount Per Serving  Calories: 568 | Total Fat: 29g | Cholesterol: 98mg Powered by ESHA Nutrient Database

Pot Roast, Vegetables, and Beer

Servings Per Recipe: 6

Amount Per Serving

Calories: 568

Total Fat: 29gCholesterol: 98mgSodium: 365mgTotal Carbs: 38.7g    Dietary Fiber: 5.9gProtein: 33.8g VIEW DETAILED NUTRITION
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