Beer-Braised Pot Roast With Mustard And Cherry Bomb Peppers Recipe Recipe

Name: Beer-Braised Pot Roast With Mustard And Cherry Bomb Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 whole chuck roast (4 to 5 pounds); 2 medium onions, halved; 4 carrots, peeled and roughly cut into chunks; 2 cherry bomb or jalapeno peppers (preferably red), chopped; 1 (12-ounce bottle) dark beer; 4 medium, waxy potatoes, such as Yukon Gold; 2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth; 1 1/2 tablespoons Worcestershire sauce; 1 heaping tablespoon grainy Dijon mustard; 3 sprigs thyme; 2 bay leaves

Servings: persons

1 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 whole chuck roast (4 to 5 pounds)
2 medium onions, halved
4 carrots, peeled and roughly cut into chunks
2 cherry bomb or jalapeno peppers (preferably red), chopped
1 (12-ounce bottle) dark beer
4 medium, waxy potatoes, such as Yukon Gold
2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
1 1/2 tablespoons Worcestershire sauce
1 heaping tablespoon grainy Dijon mustard
3 sprigs thyme
2 bay leaves

1
Adjust oven rack to lower-middle position and preheat oven to 275u00b0F
2
Heat oil in Dutch oven over high heat. Season meat generously with salt and pepper When oil is shimmering, add the meat and sear it until well-browned on all sides, about 5 minutes total.
3
Transfer meat to a plate and reduce heat to medium-high. Add onion, carrots, and peppers and cook, stirring, until lightly browned, 3 to 4 minutes. Add beer and deglaze the pan, scraping up browned bits with a spoon.
4
Add potatoes and return meat to pan. Add Worcestershire sauce and enough broth to cover the meat with liquid half way. Add mustard, thyme and bay leaves. Stir to combine and bring to a boil. Season lightly with salt and pepper. Cover and transfer to the oven to cook until fork-tender, 3 to 4 hours.
5
When meat is done cooking and potatoes are tender, remove from oven. Discard bay leaves and thyme. Skim fat from pan juices and serve immediately.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, divided, Kosher salt and freshly ground black pepper, 1 whole chuck roast (4 to 5 pounds), 2 medium onions, halved, and more.

Yes, Beer-Braised Pot Roast With Mustard And Cherry Bomb Peppers Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Braised Pot Roast With Mustard And Cherry Bomb Peppers Recipe

How did you like this recipe?

Frequently Asked Questions