Stout & Shiitake Pot Roast

[nverland]

Stout & Shiitake Pot Roast
Total Time Prep: 30 min. Cook: 1-3/4 hours Makes 6 servings

Ingredients

3 tablespoons olive oil, divided
1 boneless beef chuck roast (2 to 3 pounds)
2 medium onions, sliced
1 garlic clove, minced
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 dried savory
1-pound red potatoes (about 8 small), cut into 1-inch pieces
2 medium carrots, sliced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
In 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, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts
4 ounces cooked beef with 1 cup vegetables: 441 calories, 21g fat (7g saturated fat), 98mg cholesterol, 293mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 33g protein.