Stout Pot Roast and Mashed Potatoes
- 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
- Buttery Mashed Potatoes (recipe follows)
- Preheat oven to 350°.
- 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.
- 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.
- 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. Serve with Buttery Mashed Potatoes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/stout-pot-roast-mashed-potatoes/
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