February 12, 2012
A classic pot roast is the answer to a perfect Sunday dinner. Slowly braised beef is cooked with vegetables, stock and beer. The key to a delicious pot roast is to sear the meat before cooking slowly in a low oven. The fact of the matter is the today's pot roast dinner will be even better for tomorrow's lunch. Serve your pot roast with rice and a light salad.
Ingredients:
2 pounds chuck roast
2 tablespoons vegetable oil
20 inches baby carrots, cut half
3 inches celery stalks, cut into one pieces
8 ounces beer
1 cup beef stock
1 tablespoon Worcestershire sauce
Directions:
Add the beef back to the pan and add the thyme, stock and Worcestershire.
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