Fall Stout Pot Roast with Autumn Vegetables

Fall Stout Pot Roast with Autumn Vegetables

Fall Stout Pot Roast with Autumn Vegetables

  • Total: 12 hr 10 min (includes seasoning time)
  • Active: 40 min
  • servings 6 to 8 people


  1. The prior night, season the throw cook generously with salt and pepper and refrigerate revealed.
  2. At the point when prepared to cook, preheat the stove to 300 degrees F.
  3. In a huge Dutch stove, heat the canola oil over medium-high warmth. Season the throw broil again with salt and pepper and residue with flour, shaking off the abundance. Burn on all sides, searing the meat uniformly, 4 to 6 minutes for each side. Evacuate the meal to a plate, at that point include the carrots, turnips and onion to the pot. Lower the warmth to medium and cook, mixing every so often, until the vegetables are caramelized, 6 to 8 minutes. Mix in the tomato glue, garlic, thyme and sound leaves and cook an additional 2 minutes.
  4. Add the meal back to the pot, at that point include the brew and hamburger stock. Settle the dish down among the vegetables so it is for the most part submerged in the fluid. Bring to a stew. Spread, leaving the top somewhat slightly open, and spot in the broiler to cook under delicate, 3 to 3 1/2 hours, testing with a little blade for delicacy following 3 hours.
  5. In the mean time, heat the spread in saucepot over medium-low warmth, include the pearl onions and peas and season with salt and pepper. Cook, blending infrequently, until the onions and peas are warmed through, 3 to 5 minutes.
  6. When the dish is done, expel it from the pot and remove the string. Dispose of the thyme and sound leaves. On the off chance that you’d like the sauce thicker, place the Dutch broiler back on the stove and bring to a stew over medium-high warmth. Stew, mixing sporadically, until the fluid is diminished to the ideal thickness (you’re searching for a rich and smooth sauce).
  7. To plate, cut the meal into thick cuts. Spot the vegetables on a platter, at that point the hamburger, at that point spoon the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.


4 pounds boneless beef chuck roast, tied (ask your butcher to do this)

Kosher salt and freshly cracked black pepper

1/4 cup canola oil

1/2 cup all-purpose flour

2 carrots, peeled and cut into large chunks

2 turnips, peeled and cut into large chunks

1 red onion, cut into large chunks

2 tablespoons tomato paste

5 cloves garlic, peeled

3 sprigs fresh thyme

2 bay leaves

Two 12-ounce bottles stout beer

2 cups beef stock

4 tablespoons butter

2 cups frozen pearl onions

2 cups frozen green peas

1/4 cup thinly sliced chives

2 tablespoons chopped fresh tarragon

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