- This is hands-down my favourite pot roast. Plus it's a cinch to make once you have everything inside the pot. Let it simmer away to a hot bubbly melt-in-your-mouth perfection. I have frequently used Guinness but the Mill St Cobblestone Stout Draught makes an even better flavoured gravy.
- Ingredients:
- 2 cloves garlic, minced
- 4-5 pounds top round or other economical cut of beef
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 12 ounces beer, preferably stout
- 4 potatoes, chopped
- 2 carrots, sliced
- fresh rosemary sprigs
Directions:
Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.
Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes, carrots and a few rosemary sprigs, covered, until the vegetables are tender and the meat is easily cut, between 30 minutes to an hour.
Source: marthastewart.com
