Pot Roast Par Excellence Recipe

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Pot Roast Par Excellence



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 vote
25 Min
3 Hr 30 Min


1 boneless chuck pot roast or arm roast, (3–31?2 lb.)
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
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
carrots, peeled, cut into 3"-long chunks
chopped fresh parsley


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
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
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.

About this Recipe

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