Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers | Serious Eats : Recipes

Ingredients

  • 1 ½ tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 whole chuck roast (4 to 5 pounds)
  • 2 medium onions, halved
  • 4 carrots, peeled and roughly cut into chunks
  • 2 cherry bomb or jalapeno peppers (preferably red), chopped
  • 1 (12-ounce bottle) dark beer
  • + 6 more ingredients
    • 4 medium, waxy potatoes, such as Yukon Gold
    • 2 to 2 ½ cups homemade or store-bought low sodium chicken or beef broth
    • 1 ½ tablespoons Worcestershire sauce
    • 1 heaping tablespoon grainy Dijon mustard
    • 3 sprigs thyme
    • 2 bay leaves

1 Adjust oven rack to lower-middle position and preheat oven to 275°F 2 Heat oil in Dutch oven over high heat. Season meat generously with salt and pepper When oil is shimmering, add the meat and sear it until well-browned on all sides, about 5 minutes total. 3 Transfer meat to a plate and redu...

View full recipe at SpringPad

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