2Trim meat of excess fat and season
with salt and pepper;
3Heat 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.
4Sweat mushrooms, vegetables, and
seasonings in the pot for 5 minutes.
5Add the tomato paste, cook 2 minutes,
then stir in the pretzels.
6Deglaze with Guinness, scraping
up the brown bits on the bottom
of the pan; stir in broth, Dijon, and
7Return the seared roast to the pot and bring the liquid to a simmer. Cover the pot, then
transfer to the oven; braise roast for
8After 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
9To 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
Garnish with parsley.