Real Recipes From Real Home Cooks ®

pot roast par excellence

(1 rating)
Recipe by
R K

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.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 3 Hr 30 Min

Ingredients For pot roast par excellence

  • 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

How To Make pot roast par excellence

  • 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.

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