CookPal AI
Pot Roast with Vegetables and Beer

Pot Roast with Vegetables and Beer

Cost $20, save $25

Source: Recommended by CookPal

  • 170 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Oil & Fat

    • 2 tablespoons olive oil

  • Protein

    • 1 (3 pound) beef pot roast

  • Vegetables

    • 🧅 1 onion, chopped
    • 🧄 5 cloves garlic, minced
    • 🥕 1 pound carrots, cut into chunks
    • 1 (8 ounce) package sliced fresh mushrooms
    • 🥔 1 ½ pounds potatoes, peeled and cut into chunks

  • Flour & Baking

    • 2 tablespoons all-purpose flour

  • Liquid

    • 2 cups beef stock
    • 🍺 1 (12 fluid ounce) can or bottle dark beer

  • Seasoning & Herbs

    • 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

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.

3

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.

4

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.

5

Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

NUTRIENTS

Per 1 serving

🔥

568

Calories

  • 34
    Protein
  • 39
    Carbs
  • 29
    Fats

💡 For a richer gravy, you can mix in a tablespoon of butter after the pot roast is finished baking.Use a beer with strong malty flavors for the best results, like stout or amber lager.Prepare side dishes like mashed potatoes or crusty bread to accompany your pot roast.