Pot Roast Par Excellence

Pot Roast Par Excellence

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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

  • 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

  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.

Printable Recipe Card

About Pot Roast Par Excellence

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



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