Classic Pot Roast
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 9 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 pounds chuck roast
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 inches large onions, sliced half moons
- 20 inches baby carrots, cut half
- 3 inches celery stalks, cut into one pieces
- 8 ounces beer
- 2 sprigs of fresh thyme
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
Instructions
Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees.
Sear the meat in the skillet, browning for several minutes on all sides.
Remove the meat and set aside, then add the vegetables.
Saute for several minutes and season with salt and pepper.
Deglaze the pan with beer and let reduce for several minutes.
Add the beef back to the pan and add the thyme, stock and Worcestershire.
Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender.
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