And just incase you haven't heard...... we have 6 more weeks of winter to look forward to
1 Large Onion, quartered
1 Bay leaf
2 Sprigs of Fresh Thyme or 1 Tsp Dried Thyme
4 Ribs Celery, cut into large pieces
4 Carrots, pealed and cut into large pieces
(1) 12 Ounce Can of Beef Broth
Salt & Pepper
1 Dutch Oven or large pot that has a tight fitting lid. The sides of the roast should not touch the sides of the pan
Serves 4 people
Let roast rest at room temperature for 3 hours (if you skip this step allot for an additional 30-45 minutes cooking time). Preheat the oven to 325 degrees.
Liberally coat the roast with salt and pepper. Heat Dutch oven on the stove and add olive oil to coat the bottom. Sear all sides of the roast (3-5 minutes each side).
Add red wine to deglaze the pan. Once all the brown bits are loose on the bottom add beer, vegetable, herbs and enough broth to cover ¾ of the roast. Bring to boil. Cover with lid and place in oven.
The roast will cook for about 2 hours or 30 minutes per pound. The roast is done with the internal temperature reaches 190 degrees.
*If you don’t have a tight fitting lid, use a layer of foil between the pan and the lid to create a tighter seal.
*I like my pot roast with mashed potatoes but feel free to throw a couple of potatoes (quartered) into the pan with the roast.