Tag: #potroast

Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground

DIRECTIONS

  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Pull the beef apart and serve topped with the gravy.
  5. Add mashed potatoes and green English peas as accompanying side dishes

Stout Pot Roast Over Mashed Potatoes with Peas and Carrots 

A bottle of bourbon stout beer takes this pot roast from tasty to extraordinarily delicious. So who am I to deny bourbon and beer in my cooking?

Ingredients

  • 3 tablespoons all-purpose flour
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (5-pound) boneless chuck roast
  • 2 tablespoons olive oil
  • 2 cups sliced yellow onion (about 2 medium onions)
  • 1 (12-ounce) bottle bourbon stout beer
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, crushed
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 medium carrots, peeled and cut diagonally into 1-inch pieces
  • 1 (10-ounce) package frozen peas, thawed
  • Package of Onion Rolls (or hamburger onion buns)
  • Buttery Mashed Potatoes 

Instructions

  1. Preheat oven to 350°.
  2. In a shallow bowl, combine flour, salt, and pepper. Dredge beef in flour mixture. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides, 5 to 6 minutes. Remove from pot.
  3. Add onion to Dutch oven; cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire, garlic, bay leaves, and thyme; bring to a boil. Return beef to pot; cover with lid.
  4. Bake until beef is tender and flakes easily with a fork, 2½ to 3 hours. Remove from oven; add carrots. Cover and bake until carrots are tender, about 30 minutes more. Add peas; cover and let stand for 15 minutes. Discard bay leaves.
  5. Place warmed top of onion roll face down on plate.
  6. Serve with buttery mashed potatoes and spoon pieces of roast, gravy over top.