Beer-Braised Pot Roast
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 lb boneless shoulder pot roast1/2 teaspoon salt1/2 teaspoon pepper2 cloves garlic, minced1 large sweet onion, sliced2 carrots, peeled and sliced12 oz bottle stout beer1 teaspoon fresh thyme leaves
Heat oil in a large skillet over medium-high
heat. Sprinkle roast with salt and pepper; brown
on all sides 10 minutes, turning occasionally.
Add 1 cup water to pan, stirring to loosen
browned bits; set aside. Place garlic, onions
and carrots in the bottom of a lightly greased
3½- to 4-quart slow cooker. Place browned
roast on top of vegetables in slow cooker. Pour
beer and water over roast; sprinkle with thyme
leaves. Cover and cook on LOW setting 7 to 8
hours or until tender. Cut roast into serving-size
portions.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
heat. Sprinkle roast with salt and pepper; brown
on all sides 10 minutes, turning occasionally.
Add 1 cup water to pan, stirring to loosen
browned bits; set aside. Place garlic, onions
and carrots in the bottom of a lightly greased
3½- to 4-quart slow cooker. Place browned
roast on top of vegetables in slow cooker. Pour
beer and water over roast; sprinkle with thyme
leaves. Cover and cook on LOW setting 7 to 8
hours or until tender. Cut roast into serving-size
portions.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 339.0
- Total Fat: 20.3 g
- Cholesterol: 75.3 mg
- Sodium: 230.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.7 g
- Protein: 22.3 g
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