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Stout & Shiitake Pot Roast




Stout & Shiitake Pot Roast
source Taste of Home
categories dutch oven, main dish, stew
yield 6 servings
prep time
total time Prep: 30 min. Cook: 1-3/4

INGREDIENTS
  • 3 Tbsp olive oil, divided
  • 1 boneless beef chuck roast (2 to 3 lbs)
  • 2 Med onions, sliced
  • 1 garlic clove, minced
  • 1 bottle (12 oz) stout or nonalcoholic beer
  • ½ oz dried shiitake mushrooms (about ½ cup)
  • 1 Tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • ½ tsp dried savory
  • 1 lb red potatoes (about 8 Small), cut into 1-inch pieces
  • 2 Med carrots, sliced
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper

    • INSTRUCTIONS
  • 1. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
  • 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.
  • 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.

    • NOTES

    NUTRITION