Beer-Braised Roast With Root Vegetables Recipe

Name: Beer-Braised Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed; 2 large onions, sliced; 3 celery ribs, cut into 1-inch pieces; 3 medium carrots, cut into 1-inch pieces; 1 medium sweet potato, peeled and cut into 1-inch cubes; 1/2 pound fresh whole mushrooms, quartered; 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth; 4 tablespoons minced fresh parsley, divided; 3 tablespoons Worcestershire sauce; 3 tablespoons seedless blackberry spreadable fruit; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons cornstarch; 1/2 cup cold water

Servings: persons

2 tablespoons olive oil
1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
2 large onions, sliced
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1/2 pound fresh whole mushrooms, quartered
1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
4 tablespoons minced fresh parsley, divided
3 tablespoons Worcestershire sauce
3 tablespoons seedless blackberry spreadable fruit
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch
1/2 cup cold water

1
In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
2
Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables; sprinkle with remaining parsley.

260

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.

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

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed, 2 large onions, sliced, 3 celery ribs, cut into 1-inch pieces, and more.

Yes, Beer-Braised Roast With Root Vegetables falls under the Soups & Stews 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 Roast With Root Vegetables

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