| | Directions | | Season roast with salt an pepper. Heat oil in ovenproof Dutch oven. Sear roast on both sides until brown, 8 -10 minutes total. Remove and keep warm. Sweat mushrooms vegetables and seasonings in the pot for 5 minutes. Add tomato paste, cook 2 minutes, then stir in pretzels. Deglaze with Guinness, scraping up the brown bits on bottom of pan. Stir in broth, Dijon, and Worcestershire. Return seared roast to the pot and bring the liquid to a simmer. Cover pot then transfer to oven, preheated to 325°. Braise roast for 2 hours. After 2 hours, turn roast over and add carrot chunks. Braise anther 45 minutes or until meat is spoon tender. To serve, remove roast and carve. Bring sauce to a simmer, skim off fat, then pour over roast. Serve with mashed potatoes! It's delish!! |
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| Ingredients | | - |  | 1 boneless chuck pot roast or arm roast 3 lbs) |
| - | | salt and pepper |
| - | | 2 tablespoons olive oil |
| - | | 1 cup chopped mushrooms (shiitake preferable) |
| - | | 1 1/2 cups onion, diced |
| - | | 2/3 cup carrot, diced |
| - | | 2/3 cup celery, diced |
| - | | 1/4 cup garlic, diced |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 2 bay leaves |
| - | | 3 tablespoons tomato paste |
| - | | 1/2 cup pretzels, finely ground |
| - | | 2 bottles Guinness beer (12 ounce bottles) |
| - | | 2 cups chicken or beef broth |
| - | | 2 tablespoons Dijon mustard |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 3 carrots, peeled cut into 3 inch long chunks |
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