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)

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Recipe by

R K

@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.

(1)

yield 6 serving(s)

prep time 25 Min

cook time 3 Hr 30 Min

Ingredients For pot roast par excellence

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

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.
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