Taste of Home
Stout & Shiitake Pot Roast
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
YIELD: 6 servings.
Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
Ingredients
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3 tablespoons olive oil, divided
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1 boneless beef chuck roast (2 to 3 pounds)
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2 medium onions, sliced
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1 garlic clove, minced
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1 bottle (12 ounces) stout or nonalcoholic beer
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1/2 ounce dried shiitake mushrooms (about 1/2 cup)
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1 tablespoon brown sugar
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1 teaspoon Worcestershire sauce
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1/2 teaspoon dried savory
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1 pound red potatoes (about 8 small), cut into 1-inch pieces
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2 medium carrots, sliced
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1/2 cup water
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
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2.
In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
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3.
Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts
4 ounces cooked beef with 1 cup vegetables: 441 calories, 21g fat (7g saturated fat), 98mg cholesterol, 293mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 33g protein.
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