Stout & Shiitake Pot Roast Recipe

This Stout & Shiitake Pot Roast is a hearty and flavorful dish that is perfect for a cozy dinner. The beef is slow-cooked in a rich and savory stout beer sauce, which infuses it with deep flavors. The addition of shiitake mushrooms adds an earthy and umami taste to the dish. Serve this pot roast with mashed potatoes or crusty bread for a satisfying meal.

3.8
22 Rating -
Rate
Non Vegdiet
15minstotal
30minsPrep
45minsCook
15m.total
30m.Prep
45m.Cook
Stout & Shiitake Pot Roast
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ingredients serve

Ingredients for Stout & Shiitake Pot Roast Recipe

  • 1/2 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Onion, Sliced
  • 1/2 Carrots, Peeled And Sliced
  • 0.67 cloves Cloves Garlic, Minced
  • 1.33 ounce Shiitake Mushrooms, Stems Removed And Caps Sliced
  • 0.17 cup Stout Beer
  • 0.17 cup Beef Broth
  • as needed Fresh Herbs, For Garnish

Directions: Stout & Shiitake Pot Roast Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (163°C).
  • STEP 2.Season the beef roast with salt and pepper.
  • STEP 3.Heat oil in a large Dutch oven over medium-high heat. Add the roast and sear on all sides until browned.
  • STEP 4.Remove the roast from the Dutch oven and set aside.
  • STEP 5.Add the onions, carrots, and garlic to the Dutch oven and cook until softened.
  • STEP 6.Add the shiitake mushrooms and cook for another 2 minutes.
  • STEP 7.Pour in the stout beer and beef broth, scraping the bottom of the pot to release any browned bits.
  • STEP 8.Return the roast to the Dutch oven and bring the liquid to a simmer.
  • STEP 9.Cover the Dutch oven and transfer it to the preheated oven.
  • STEP 10.Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork.
  • STEP 11.Remove the pot roast from the oven and let it rest for a few minutes before serving.
  • STEP 12.Serve the pot roast with the vegetables and sauce, and garnish with fresh herbs if desired.

Cooking Tips

  • Choose a well-marbled beef roast for the best flavor and tenderness.
  • If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.
  • For a deeper flavor, marinate the beef roast in the stout beer overnight before cooking.
  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.

Storage and Serving

  • Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
  • To serve, reheat the pot roast in a covered dish in the oven or on the stovetop over low heat.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition
value
159
calories per serving
8 g Fat2 g Protein19 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    19g
  • Fiber
    3g

MacroNutrients

  • Carbs
    19g
  • Protein
    2g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    1mg
  • Vitamin A
    706mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    60mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp