Pot Roast, Vegetables, and Beer

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.

Step: 3

Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Per Serving: 568 calories; protein 33.8g; carbohydrates 38.7g; fat 29g; cholesterol 98.2mg; sodium 300mg.

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