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Pot Roast, Vegetables, and Beer Tasty Recipes

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Pot Roast, Vegetables, and Beer

"This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables."

Ingredients :

  • 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 1/2 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 :

Prep : 20M Cook : 6M Ready in : 3H10M
  • Preheat 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.

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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