Name: Stout and Shiitake Pot Roast
Ingredients: 3 tbsp. olive oil, divided; 1 2 to 3-pounds boneless beef chuck roast; 2 medium onions, sliced; 1 garlic clove, minced; 1 12-ounce bottle stout or non-alcoholic beer; ½ cup dried shiitake mushrooms; 1 tbsp. brown sugar; 1 tsp. Worcestershire sauce; ½ tsp. dried savory; 1-pound red potatoes, cut into 1-inch pieces; 2 medium carrots, sliced; ½ cup water; ½ tsp. salt; ¼ tsp. pepper

Stout and Shiitake Pot Roast

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Ingredients

3 tbsp. olive oil, divided
1 2 to 3-pounds boneless beef chuck roast
2 medium onions, sliced
1 garlic clove, minced
1 12-ounce bottle stout or non-alcoholic beer
½ cup dried shiitake mushrooms
1 tbsp. brown sugar
1 tsp. Worcestershire sauce
½ tsp. dried savory
1-pound red potatoes, cut into 1-inch pieces
2 medium carrots, sliced
½ cup water
½ tsp. salt
¼ tsp. pepper

Instructions

In a Dutch oven, over medium heat, heat 1 tablespoon oil .
Brown roast on all sides; remove from pan.
In the same pan, heat remaining oil; add onions and garlic; cook and stir until tender. .
Add beer, stirring to loosen browned bits from pan.
Stir in mushrooms, brown sugar, Worcestershire sauce and savory.
Return roast to pan; bring to a boil; reduce heat; simmer, covered, 1-1/2 hours.
Stir in remaining ingredients; return to a boil; reduce heat; simmer, covered, 15 to 25 minutes longer or until meat and vegetables are tender.
If desired, skim fat and thicken cooking juices for gravy.

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