Imperiale Pot Roast with Vegetables
Hearty, savory and satisfying, this meal is a great recipe for a family get-together or to entertain guests. Paired with potatoes, carrots and hedgehog mushrooms, it's a perfect dish to enjoy throughout the cold winter months.
- 2 tbsp. olive oil
- 1, 3 lbs. beef pot roast
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 pound carrots, but into chunks
- 8 oz. of hedgehog mushrooms
- 1 1/2 pounds potatoes, peeled and cut into chunks
- 2 tbsp. all-purpose flour
- 2 cups beef stock
- 12 oz. of Imperiale Imperial Stout
- 1 bay leaf
- 3 tbsp. chopped, fresh thyme
- 1 tsp. brown sugar
- 2 tbsp. whole-grain Dijon mustard
- 1 tbsp. tomato paste
- salt and pepper to taste
Heat the oil in a large stock pot and brown the pot roast on all sides. Remove from the pan and set aside.
Cook the onion and garlic in the hot oil until they begin to turn brown - about 5 minutes. Add in the mushrooms, carrots and potatoes and cook 2-3 minutes. Mix the flour into the vegetables and stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, slat and pepper.
Transfer the vegetables to a crock pot and place the pot roast on top the entire mixture. Cover with the lid and set the crock pot on low for 8 hours. Meat and vegetables should be completely tender when ready. Serve hot!