pot roast par excellence

Name: Pot Roast Par Excellence
Prep time: 25 min
Cook time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 - 1 boneless chuck pot roast or arm roast, (3–31?2 lb.); - salt; - pepper; 2 tablespoon(s) olive oil; 2 cup(s) shiitake mushrooms, stemmed, halved (31?2 oz.); 1 1/2 cup(s) onion, diced; 2/3 cup(s) carrot, diced; 2/3 cup(s) celery, diced; 1/4 cup(s) garlic, thinly sliced; 1/2 teaspoon(s) red pepper flakes; 2 - bay leaves; 3 tablespoon(s) tomato paste; 1/2 cup(s) pretzels, finely ground; 2 bottle(s) guinness or other dark beer (12 oz. each); 2 cup(s) chicken or beef broth; 2 tablespoon(s) dijon mustard; 2 tablespoon(s) worcestershire sauce; 3 - carrots, peeled, cut into 3"-long chunks; - chopped fresh parsley

(1 RATING)

29 Pinches

R K

Updated on Oct 6, 2013

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.

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prep time 25 Min

cook time 3 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

1 - 1 boneless chuck pot roast or arm roast, (3–31?2 lb.)
- salt
- pepper
2 tablespoons olive oil
2 cups shiitake mushrooms, stemmed, halved (31?2 oz.)
1 1/2 cups onion, diced
2/3 cup carrot, diced
2/3 cup celery, diced
1/4 cup garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 - bay leaves
3 tablespoons tomato paste
1/2 cup pretzels, finely ground
2 bottles guinness or other dark beer (12 oz. each)
2 cups chicken or beef broth
2 tablespoons dijon mustard
2 tablespoons worcestershire sauce
3 - carrots, peeled, cut into 3"-long chunks
- chopped fresh parsley

How To Make pot roast par excellence

Step 1

Preheat oven to 325°.

Step 2

Trim meat of excess fat and season with salt and pepper;
Step 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.
Step 4

Sweat mushrooms, vegetables, and seasonings in the pot for 5 minutes.
Step 5

Add the tomato paste, cook 2 minutes, then stir in the pretzels.
Step 6

Deglaze with Guinness, scraping up the brown bits on the bottom of the pan; stir in broth, Dijon, and Worcestershire.
Step 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.
Step 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.
Step 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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