Pot Roast, Vegetables, and Beer Best Dishes

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Pot Roast, Vegetables, and Beer

"This is a tremendous recipe for a fast family meal. Little prep time and makes remarkable gravy in your meat and veggies."

Ingredients :

2 tablespoons olive oil
1 (3 pound) red meat pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, reduce into chunks
1 (eight ounce) package sliced fresh mushrooms
1 1/2 pounds potatoes, peeled and reduce into chunks
2 tablespoons all-motive flour
2 cups beef stock
1 (12 fluid ounce) can or bottle darkish beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 6M	Ready in : 3H10M

Preheat an oven to 350 stages F (a hundred seventy five tiers C).
Heat the olive oil in a Dutch oven. Brown the pot roast on all aspects within the warm oil; put off from pan and set aside. Cook the onion and garlic inside the hot oil until they start to soften and flip brown, about five minutes. Add the carrots, mushrooms, and potatoes to the pot; prepare dinner and stir till they begin to colour, 2 to a few mins. Mix the flour into the veggies; stir continuously for 1 minute. Pour the pork inventory and beer into the mixture and convey to a boil, stirring constantly. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the complete aggregate. Cover pot with lid.
Bake inside the preheated oven till the beef and veggies are completely gentle, about 2 half hours.

Notes :

Try using a Reynolds® gradual cooker liner in your slow cooker for simpler cleanup.

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