Pot Roast in Beer

Ingredients and Weight:

• 3-4 pound boneless beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 cup beef broth
• 1 cup beer (dark or amber)
• 1/4 cup tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Bay leaf
• 1/2 cup frozen peas

Preparation Time:

15 minutes

Cooking Time:

3-4 hours

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Season the roast with salt and pepper.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Brown the roast on all sides.
3. Remove the roast from the pot and add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
4. Stir in the beef broth, beer, tomato paste, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Return the roast to the pot and add enough water to cover the roast by about 1 inch. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the roast is tender.
6. Remove the roast from the pot and let it rest for 15 minutes before carving.
7. Add the frozen peas to the pot and cook until heated through, about 2 minutes.

Nutritional Information:

• Calories: 400
• Fat: 15g
• Carbohydrates: 25g
• Protein: 30g

Dish Characteristics:

• Tender and flavorful beef roast
• Rich and savory sauce
• Classic American comfort food
• Perfect for special occasions or a hearty weeknight meal

User Comments:

• "This pot roast is absolutely delicious! The meat is so tender and the sauce is rich and flavorful."
• "I love the addition of beer to this recipe. It gives the meat a unique and complex flavor."
• "This is the best pot roast recipe I've ever tried. It's easy to make and always a crowd-pleaser."
• "I made this for a family gathering and everyone raved about it. It's definitely a keeper!"
• "This is a classic American dish that is sure to warm you up on a cold winter night."

Special Precautions and Tips:

• Use a chuck roast that is at least 3 pounds to ensure that it will cook evenly.
• Brown the roast on all sides before adding the vegetables to develop flavor.
• Simmer the roast slowly and patiently to ensure that the meat becomes tender and the sauce develops its full flavor.
• Let the roast rest before carving to allow the juices to redistribute throughout the meat.
• If the sauce becomes too thick during cooking, add a little more beef broth or water.