Back to our usual programming

I have a backlog of at least a months worth of recipes from before we went on vacation. I'm going to do my best to remember what I made...here goes nothing!

Pot Roast with Beer

I'm a firm believer that beer can improve the flavor of a meal, whether served with it or literally cooked into it. This pot roast is made in the crockpot and submerged in beer for at least 8 hours. It's delicious,and so incredibly tender. The original recipe calls for it to be made in the oven but it's just as easily made in a crockpot.

Ingredients:

2 tablespoons olive oil (omitted)

1 (3 pound) beef pot roast

1 onion, chopped

5 cloves garlic, minced

1 pound carrots, cut into chunks

1 (8 ounce) package sliced fresh mushrooms (omitted)

1 1/2 pounds potatoes, peeled and cut into chunks

2 tablespoons all-purpose flour (omitted)

2 cups beef stock

1 (12 fluid ounce) can or bottle dark beer

1 bay leaf

3 tablespoons chopped fresh thyme

1 teaspoon brown sugar (omitted)

2 tablespoons whole-grain Dijon mustard

1 tablespoon tomato paste

salt and ground black pepper to taste

Directions:
*The original recipe says to brown the meat, but I didn't bother.*

Mix all of the ingredients together in a crockpot and cook on low for at least 8 hours.
Enjoy!
This is now my favorite pot roast recipe.