Stout Pot Roast and Mashed Potatoes

A bottle of bourbon stout beer takes this pot roast from tasty to extraordinarily delicious.

Stout Pot Roast and Mashed Potatoes
Yields: 6-8 servings
  • 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)
  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. Serve with Buttery Mashed Potatoes.

Buttery Mashed Potatoes
Yields: 6-8 servings
  • 4 large russet potatoes, peeled and cubed
  • 3 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • ½ cup sour cream
  • 2 tablespoons chopped fresh chives
  1. In a large pot, bring potatoes and water to cover to a boil over medium heat. Cook until tender, about 20 minutes. Drain; return potatoes to pot.
  2. Add butter and salt; mash with a potato masher until desired consistency is reached. Stir in sour cream, and sprinkle with chives. Serve immediately.



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