Sleighr Thanksgiving Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 bottles Sleighr winter ale2 or 3 tbs mustard1 or 2 handfuls wild mushrooms1 7-8 lb beef roast 2 or 3 cups carrots1 lb potatoes1 cup broccoli10-15 stalks asparagus1 large onion, diced3 cloves garlic1/2 cup fresh basil1/4 cup Bragg's liquid aminos or worchestershire sauce3 or 4 tbs paprika1 tsp cumin1/2 tsp nutmeg2 tbs unsweetened cocoa powder
Add the mustard, aminos, and spices to the beer for use as a marinade. Marinate overnight.
To cook, heat a dutch oven on medium, toss in onions and any additional spices, to caramelize. Set roast in pot to brown on all side, and add the rest of the marinade juice and veggies. Simmer for 20-30 min, then set in oven at 425 degrees for about 1 hour, before reducing to 325 and cooking for another 4 or 4 hours. Ladle juices back onto roast or flip every hour.
Serving Size: makes about 10 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MOLOSSERAPTOR.
To cook, heat a dutch oven on medium, toss in onions and any additional spices, to caramelize. Set roast in pot to brown on all side, and add the rest of the marinade juice and veggies. Simmer for 20-30 min, then set in oven at 425 degrees for about 1 hour, before reducing to 325 and cooking for another 4 or 4 hours. Ladle juices back onto roast or flip every hour.
Serving Size: makes about 10 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MOLOSSERAPTOR.
Nutritional Info Amount Per Serving
- Calories: 396.3
- Total Fat: 16.4 g
- Cholesterol: 96.0 mg
- Sodium: 287.1 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.8 g
- Protein: 50.3 g
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