Ingredients Jump to Instructions ↓

  1. 10 pounds pot roast

  2. 3 slices bacon

  3. Olive oil

  4. 4 cloves garlic

  5. 16 ounces beef broth

  6. 16 ounces beer

  7. 16 ounces water

  8. Salt and pepper

  9. White pepper

  10. Ground cumin

  11. 2 bay leaves

  12. Whole black peppercorns

  13. Red potatoes , cleaned

  14. Sliced onions

  15. Pinch red pepper flakes

Instructions Jump to Ingredients ↑

  1. Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper , and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.


Send feedback