Pot Roast
This Beef Pot Roast recipe is not your grandma's shoe leather. The flavorful spiced beef comes out tender, aromatic, and loaded with veggies. It's kicked up a little with the addition of Anaheim chiles, beer, and lots of spices. Finish the cook by adding in a handful of fresh green beans and it's time to devour this incredible beef pot roast.
Servings 8 Servings
Equipment
- Dutch Oven 4 or 5 quart
Ingredients
- 3 ½ lb chuck roast fat trimmed
- 10 oz beer 3/4 of bottle
- ½ tsp Old Bay seasoning
- 1 tbsp sweet paprika
- 2 tsp chipotle powder
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- kosher salt to taste
- black pepper to taste
- 1 ½ lbs baby potatoes or other potatoes cubed
- 2 medium yellow onions peeled and quartered
- 2 large carrots peeled and quartered or 2 cups of baby carrots
- 1 head garlic peeled
- 2 medium Anaheim chiles halved, seeded and diced small
- 1 ½ lbs green beans trimmed
Instructions
- Preheat oven to 350ºF.
- Heat a cast iron dutch oven over medium high heat.
- Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes.
- Mix beer, Old Bay, paprika, ground chipotle, and Worcestershire sauce in a small bowl and pour over meat. Add the rosemary and thyme sprigs.
- Cover and roast for 1 hour.
- After the roast has cooked an hour, remove from the oven and transfer beef to a plate. Add the onions, potatoes and carrots on the bottom and top with the beef. Scatter the diced chiles and garlic then top with the green beans. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium, or internal temperature of 135ºF, then you can remove it from the oven now. If you like it more done, to your desired doneness.
- Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
Notes
Tips for storing
- Store leftovers in an airtight container in the refrigerator.
- Keep meat and vegetables submerged in gravy to prevent drying.
- Reheat gently on the stove over low heat.
- This dish freezes well for future meals.
- Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 492kcal | Carbohydrates: 28g | Protein: 42g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 267mg | Potassium: 1347mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3764IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 6mg
