Ingredients and Weight:
- 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 cups chopped carrots
- 2 cups chopped celery
- 3 garlic cloves, minced
- 1 bottle (12 ounces) Irish stout beer
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
4-5 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 300°F (150°C).
- Season the beef roast with salt and pepper.
- Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat.
- Sear the beef roast on all sides until browned.
- Remove the beef and add the onions, carrots, and celery to the pan. Cook until softened.
- Stir in the garlic, beer, beef broth, Worcestershire sauce, tomato paste, brown sugar, and thyme.
- Return the beef roast to the pan and bring to a boil.
- Cover and transfer to the oven.
- Roast for 4-5 hours, or until the beef is tender and the liquid has thickened.
- Remove the beef from the pan and shred.
- Serve with the vegetables and sauce.
Nutritional Information:
Per serving (1 cup with vegetables):
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbs: 40g
Dish Characteristics:
- Rich and flavorful beef roast
- Tender and fall-off-the-bone meat
- Served with hearty vegetables and a savory beer sauce
User Comments:
- "This pot roast is amazing! The beef is so tender and the flavor is incredible."
- "I love the rich beer sauce. It's perfect for a cold winter night."
- "This recipe is definitely a keeper. It's easy to make and tastes like it came from a fancy restaurant."
Special Precautions and Tips:
- You can use any type of beef chuck roast for this recipe.
- If desired, you can add other vegetables, such as potatoes, turnips, or parsnips, to the pot.
- If the sauce becomes too thick, add a little more beer or beef broth.
- Be careful not to overcook the beef, as it will become tough.
