Good afternoon, I are going to share those Am looking for a stout braised pot roast recipe that is delicious How to making it is very easy. Just need patience and persistence. So that stout braised pot roast has aroma and taste that can to arouse appetite.

In order for the taste of stout braised pot roast, you need to do first from the type of ingredients, next selection of ingredients that are good until how to process and serve it. No need Confused if want prepare stout braised pot roast delicious as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings required in make

1. Use 5 lb beef roast
2. Prepare 1 onion
3. Prepare 4 carrott
4. Prepare 3 celery
5. Prepare 1 can chopped tomatoes
6. Use 1 salt
7. Use 1 pepper
8. Take 1 garlic
9. Use 1 cyanne
10. Prepare 1 cummin
11. Prepare 3 beef boulion
12. Take 2 cup brown gravy
13. Prepare 4 large potatoes
14. Prepare 1 lb mushrooms
15. Prepare 1 1/2 cup cream

Arrange the carrots and potatoes around the meat. Season liberally with kosher salt and black pepper. To start this Slow Cooker Pot Roast Recipe in Stout Beer you need to season and lightly coat your eye of round or shoulder roast and then sear it on all sides in a very hot cast iron skillet with olive oil. The flour will help act as a thickening agent once it's in the slow cooker so that the sauce isn't so loose.

Instructions to cook stout braised pot roast:

1. season roast with salt and pepper. Place 2 tbl of olive oil in Dutch oven, bring to seering temp. and add roast.
2. sear on all sides, approx 3 min per.
3. in a separate skillet, sautée 1 onion, 1 carrots, 1 celery, diced for braising sauce.
4. remove roast from pan and deglaze with beer.
5. add beef boullion, gravy or rue, tomatoes, water, garlic, sautéed onions, celery, and carrot.
6. season to taste, remember whatever your braising liquid tastes like, is how the roast will taste, so get it right before placing the roast back into the braising liquid.
7. cook covered on low for 6-8 hours, the longer the better. turn round roast every hour or so
8. 45 minutes from end of boil, add, potatoes, mushrooms, remaining and large cut celery, carrots. reseason if necessary.
9. optional, helps bind ingredients, cuts saltyness. add cream and fold in. remove from heat.
10. Done and ready to serve!

Lower the heat and temporarily remove the beef. Saute the onions for a couple of minutes. Stir in the tomato paste and garlic and add the porter. Scrape off brown bits from the bottom. Add the beef broth, brown sugar and thyme.

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