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Fall Stout Pot Roast with Autumn Vegetables

Geoffrey Zakarian
  • 730 minutes
  • Serves 6 to 8

INGREDIENTS

4

lbs Beef chuck, boneless roast

2

Bay leaves

2

Carrots

1/4 cup

Chives

5 cloves

Garlic

2 cups

Green peas, frozen

2 cups

Pearl onions, frozen

1

Red onion

2 tbsp

Tarragon, fresh

3

sprigs Thyme, fresh

2

Turnips

2 cups

Beef stock

2 tbsp

Tomato paste

1/2 cup

All-purpose flour

1

Kosher salt and freshly cracked black pepper

1/4 cup

Canola oil

4 tbsp

Butter

2

bottles Stout beer