Pot Roast Par Excellence

Pot Roast Par Excellence Recipe

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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.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
25 Min
Cook:
3 Hr 30 Min

Ingredients

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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

Step-by-Step

  • 1Preheat oven to 325°.
  • 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
    Worcestershire.
  • 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
    2 hours.
  • 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
    spoon-tender.
  • 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
    the roast.
    Garnish with parsley.

Printable Recipe Card

About Pot Roast Par Excellence

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




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