Perfect Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (12-oz.) bottle dark beer
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 c. soy sauce
3 tbsp. vegetable oil, divided
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 tsp. fresh coarsely ground pepper
8 carrots (about 1 1/2 lb.), diagonally sliced
7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
2 large onions, cut into eighths
2 tbsp. cornstarch
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Directions: |
Directions:1) Combine beer, next four ingredients, and 2 tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
2) In a large heavy-duty roasting pan, brown roast 4 minutes on each side in remaining 1 tbsp. oil over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
3) Bake at 300º F (150º C) for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
4) For the gravy, whisk together cornstarch and 1/2 c. water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
5) Drizzle 1/2 c. gravy over roast. Serve remaining gravy with meat and vegetables. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: To make Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed.
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