Pot Roast, Vegetables, and Beer

Ingredients and Weight:

• 3-4 pound beef chuck roast
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 bottle (12 ounces) of beer (preferably a dark beer like Guinness)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season the beef roast with salt and pepper.
2. Heat a large Dutch oven or roasting pan over medium heat.
3. Add the beef roast and brown all over.
4. Add the onion, carrots, and celery to the pot and sauté until softened.
5. Pour in the beer, beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 3-4 hours, or until the beef is tender and falls apart easily.
7. Remove the beef roast from the pot and let it rest for 15 minutes before slicing.
8. Strain the vegetables and discard the liquid.
9. Serve the sliced beef roast with the vegetables and a side of mashed potatoes or egg noodles.

Nutritional Information:

• Calories: 450
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Rich and flavorful
• Tender and moist beef
• Easy to prepare
• Perfect for a special occasion

User Comments:

• "This pot roast was absolutely delicious! The beef was so tender and the vegetables were perfectly cooked."
• "I love how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions and create a dish that everyone loved."
• "This is a classic dish that everyone should try. It's perfect for a cold winter night."

Special Precautions and Tips:

• Use a dark beer for a richer flavor.
• If you don't have a Dutch oven, you can use a slow cooker on the low setting for 6-8 hours.
• Let the beef roast rest for 15 minutes before slicing to allow the juices to redistribute.