Pot Roast Par Excellence Recipe

No Photo

Have you made this?

 Share your own photo!

Pot Roast Par Excellence

R K

By
@RTKGA

This recipe is from Cuisine at Home. Fabulous! You can add other veggies to the roast. Hearty ones when you add the carrots, quick cooking ones in the last 5 to 10 minutes of cooking.


Featured Pinch Tips Video

Serves:

6

Prep:

25 Min

Cook:

3 Hr 30 Min

Ingredients

1
1 boneless chuck pot roast or arm roast, (3–31?2 lb.)
salt
pepper
2 Tbsp
olive oil
2 c
shiitake mushrooms, stemmed, halved (31?2 oz.)
1 1/2 c
onion, diced
2/3 c
carrot, diced
2/3 c
celery, diced
1/4 c
garlic, thinly sliced
1/2 tsp
red pepper flakes
2
bay leaves
3 Tbsp
tomato paste
1/2 c
pretzels, finely ground
2 bottle
guinness or other dark beer (12 oz. each)
2 c
chicken or beef broth
2 Tbsp
dijon mustard
2 Tbsp
worcestershire sauce
3
carrots, peeled, cut into 3"-long chunks
chopped fresh parsley

Directions Step-By-Step

1
Preheat oven to 325°.
2
Trim meat of excess fat and season
with salt and pepper;
3
Heat oil over medium-high in an ovenproof Dutch
oven. Sear roast on both sides until
brown, 8–10 minutes total. Remove
roast from the pan.
4
Sweat mushrooms, vegetables, and
seasonings in the pot for 5 minutes.
5
Add the tomato paste, cook 2 minutes,
then stir in the pretzels.
6
Deglaze with Guinness, scraping
up the brown bits on the bottom
of the pan; stir in broth, Dijon, and
Worcestershire.
7
Return the seared roast to the pot and bring the liquid to a simmer. Cover the pot, then
transfer to the oven; braise roast for
2 hours.
8
After 2 hours, remove pot from the oven and turn the roast over with a carving fork.
Add carrot chunks, then cover and
return pot to the oven. Braise another
45 minutes, or until the meat is
spoon-tender.
9
To serve, transfer roast and carrots to a platter and cut meat into chunks. Bring sauce to a simmer,
skimming off fat, then spoon it over
the roast.
Garnish with parsley.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American