Mom’s Pot Roast
Mom’s Pot Roast is a main course that serves 8. One serving contains 333 calories, 39g of protein, and 12g of fat. For $2.5 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 276 people have made this recipe and would make it again. Head to the store and pick up beef bouillon, salt and pepper, dark beer, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Crumb. Overall, this recipe earns an awesome spoonacular score of 88%. If you like this recipe, you might also like recipes such as Mom's Pot Roast, Mom’s Pot Roast, and Mom’s Sunday Pot Roast.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
1 cube beef bouillon, crumbled
2 tbsp canola oil
1 bottle (341ml) dark beer
2 lbs onions, thinly sliced
3lb boneless beef chuck, blade or rump roast
Salt and pepper
Equipment:
dutch oven
wooden spoon
pot
Cooking instruction summary:
Generously season the roast on all sides with salt and pepper.In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate.Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved. Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn’t nearly enough liquid at this stage, but don’t panic – the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.
Step by step:
1. Generously season the roast on all sides with salt and pepper.In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side.
2. Transfer to a plate.
3. Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved.
4. Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn’t nearly enough liquid at this stage, but don’t panic – the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.
Nutrition Information:
covered percent of daily need
