Stout and Shiitake Pot Roast
Stout and Shiitake Pot Roast
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Tuscan Herb olive oil, divided
- 1 boneless beef chuck roast (2 to 3 pounds)
- 2 medium onions, sliced
- 1 garlic clove, minced
- 1 tablespoon Fustini's Espresso Bean balsamic
- 1 bottle (12 ounces) stout or nonalcoholic beer
- 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Fustini's Tuscan Spice blend
- 1 pound red potatoes (about 8 small), cut into 1-inch pieces
- 2 medium carrots, sliced
- 1/2 cup water
- Kosher salt and freshly ground black pepper
Directions
- In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown roast on all sides, remove from pan.
- In the same pan, heat the remaining olive oil. Add onions and garlic, cook and stir until tender. Add balsamic, and beer, stirring to loosen browned bits from the pan. Stir in mushrooms, brown sugar, Worcestershire sauce, and spice blend. Return roast to pan. Bring to a boil. Reduce heat, simmer, covered, 1-1/2 hours.
- Stir in the remaining ingredients. Return to a boil. Reduce heat, simmer, covered, 15-25 minutes longer, or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.
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