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
Directions
- 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.
Article published on http://allrecipes.com/
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