Stout & Shiitake Pot Roast
Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
Ingredients
- 3 tablespoons olive oil, divided
- 1 boneless beef chuck roast (2 to 3 pounds)
- 2 medium onions, sliced
- 1 garlic clove, minced
- 1 bottle (12 ounces) stout or nonalcoholic beer
- 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried savory
- 1 pound red potatoes (about 8 small), cut into 1-inch pieces
- 2 medium carrots, sliced
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
