Beef / Pork

Stout-Braised Pot Roast takes 35 minutes to prepare.

Stout-Braised Pot Roast takes 210 minutes to cook.

Stout-Braised Pot Roast makes 6 servings.

The ingredients for Stout-Braised Pot Roast are:

3 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
3-lbs chuck roast
4 medium potatoes (washed and diced to one inch – leave skins on if you wish)
4 medium carrots (washed, pealed, and chopped to one inch)
1 large onion (pealed and cut into bite size pieces)
1 cup stout beer (i.e., Guinness)

Here is how you make Stout-Braised Pot Roast:

Preheat the oven to 350 degrees. Mix the flour, salt, pepper, and garlic together and spread out on a large plate or platter. On the stove top Heat a heavy-bottom Dutch oven over high heat and add the olive oil. Dredge the roast in the seasoned flour lightly coating all sides. Place the roast in the Dutch oven to sear. This will take one to two minutes. Using heavy-duty tongs turn the roast over to sear the other side. Searing will help to seal in the juices and caramelize the outside of the meat. Once both sides are seared, remove from burner and add the onions, potatoes, and carrots around and on top of the meat. Next add the stout. Add salt and pepper to taste. Place in the oven and cook for three to three and one-half hours.As I mentioned I will put this in and leave the house for church. You should use your own judgment about leaving your oven on while you are away. Also, I’ve never tested this beyond three and a half hours. My sense it would be okay for another 30 minutes or so. If your minister gets really wound up, you may come home to a piece of shoe leather.Number of Servings: 6Recipe submitted by SparkPeople user LIBERTYM.

The nutritional information for Stout-Braised Pot Roast is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 452.2

• Total Fat: 8.5 g
• Cholesterol: 136.1 mg
• Sodium: 775.1 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 5.0 g
• Protein: 52.5 g