340 kcalClassic Pot Roast
420 min serves 6
Dairy-Free
30gprotein3gcarbs22gfat
Ingredients
- •2 pounds chuck roast
- •salt and pepper
- •2 tablespoons vegetable oil
- •2 inches onions
- •20 inches baby carrots
- •3 inches celery stalks
- •8 ounces beer
- •2 sprigs thyme
- •1 cup beef stock
- •1 tablespoon worcestershire sauce
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Method
From foodista.com — read the original
- Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325°F.
- Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it.
- Sear the meat in the skillet, browning for several minutes on all sides.
- Remove the meat and set aside, then add the vegetables.
- Saute for several minutes and season with salt and pepper.
- Deglaze the pan with beer and let reduce for several minutes.
- Add the beef back to the pan and add the thyme, stock and Worcestershire.
- Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender.
- Serve with steamed potatoes or crusty bread.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com