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Pot Roast Recipe

  • 6servings
  • 150minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck shoulder, arm or blade pot roast (about 3 lbs.)

  2. 2 Tbsp. vegetable oil

  3. 1 tsp. salt

  4. 1/4 tsp. pepper

  5. 3 cups thinly sliced onions (about 2 medium sized)

  6. 3 cloves garlic , minced

  7. 1/4 cup all-purpose flour

  8. 1/2 cup beer or apple cider

  9. 1/2 cup water

  10. 1 tsp. dried thyme leaves , crumbled

Instructions Jump to Ingredients ↑

  1. Heat 1 Tbsp. oil in Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Remove roast from Dutch oven; season with salt and pepper.

  2. Add remaining 1 Tbsp. oil to Dutch oven; heat until hot. Add onions and garlic; cook and stir 10 minutes or until onions are very soft and golden. Stir in flour. Stir in beer (or cider), water and thyme until blended; bring to a boil. Return pot roast to Dutch oven. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours, or until pot roast is fork-tender.

  3. Remove pot roast to platter; carve into slices.

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