Ingredients

• 2 tablespoons olive oil
• 1 , 3 pound
• 1 onion , chopped
• 5 cloves garlic , minced
• 1 pound carrots , cut into chunks
• 1 , 8 ounce
• 1.5 pounds potatoes , peeled and cut into chunks
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 , 12 fluid ounce
• 1 bay leaf
• 3 tablespoons chopped fresh thyme
• 1 teaspoon brown sugar
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon tomato paste
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
3. 3 Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
4. 4 Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

Nutrition per serving