Stout Pot Roast Recipe

Ingredients

3 lb (1.36 kg) boneless beef chuck roast,
1/4 tsp (1 mL) black pepper
1 tbsp (15 mL) dried oregano leaves
1 tsp (5 mL) ground coriander
6 carrots, peeled and sliced diagonally into 3” (7.5 cm) pieces
2 large sweet onions, sliced
440 81 stout beer
1 carton CAMPBELL’S Stock First ® Beef stock

PREP TIME 15m	COOK TIME 3h	TOTAL TIME 3h15m
YIELD 4 servings

Instructions

Rub roast with pepper,oregano and coriander.
Place heavy bottom ovenproof saucepan or Dutch oven over medium-high heat and brown roast starting with the fat side down,approximately 8-10 minutes.
Remove roast from pan,add carrots and onions,and sauté until onions are glossy,about 5 minutes.
Return roast to pan,add beer and stock and bring to a boil. Reduce to a simmer,cover,and bake in a 325°F (170°C) oven for 3 hours.
Arrange vegetables on a serving platter,place sliced roast over vegetables and ladle braising liquid over beef.

Recipe tips
Any dark,malty beer will work wonderfully in this recipe.
If you don’t have chuck roast on hand feel free to use any well marbled pot roast with a fat cap .

Dinner