Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 (3 pound) beef pot roast
- •1 onion, chopped
- •5 cloves garlic, minced
- •1 pound carrots, cut into chunks
- •1 (8 ounce) package sliced fresh mushrooms
- •1.5 pounds potatoes, peeled and cut into chunks
- •2 tablespoons all-purpose flour
- •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
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
- Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
- Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.
Nutritional Facts
Per 6 servings
- Calories: 568
- Carbohydrate: 39g
- Fat: 29g
- Fiber: 6g
- Protein: 34g
- Sugar: 8g
Related Recipes
Pot Roast with Vegetables
My Favorite Pot Roast
Instant Pot 'Pot Roast'
Stove Top Pot Roast
Oven Bag Pot Roast
Instant Pot Beef and Mushroom Stew
Roasted Vegetable and Beef Stew
Instant Pot Pot Roast
Instant Pot Beef Stew
Simple Beef Pot Roast
Irish Stout Beer Pot Roast
