Back to Pot Roast All Reviews for Pot Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 recipe-cutlery-213.jpg
Ingredients Ingredient Checklist 4 to 5 pounds top round or other economical cut of beef 2 cloves garlic, minced 1/2 teaspoon dry mustard 1/2 teaspoon ground ginger 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup soy sauce 1/4 cup vegetable oil 1 onion, finely chopped 2 tomatoes, chopped 12 ounces beer, preferably stout 4 potatoes, chopped 2 carrots, sliced
Variations Variation: Use whatever other root vegetables you have on hand, if desired.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
Ingredients
- 4 to 5 pounds top round or other economical cut of beef 2 cloves garlic, minced 1/2 teaspoon dry mustard 1/2 teaspoon ground ginger 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup soy sauce 1/4 cup vegetable oil 1 onion, finely chopped 2 tomatoes, chopped 12 ounces beer, preferably stout 4 potatoes, chopped 2 carrots, sliced
Directions
Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.
Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes and carrots and cook, covered, until the vegetables are tender and the meat is easily cut, about 3 minutes.
Variations Variation: Use whatever other root vegetables you have on hand, if desired.
Variations
Variation: Use whatever other root vegetables you have on hand, if desired.
Reviews (10)
Add Rating & Review 76 Ratings 5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
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Reviews (10)
Add Rating & Review 76 Ratings 5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
Add Rating & Review
76 Ratings 5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
76 Ratings 5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
76 Ratings 5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
5 star values: 15 4 star values: 29 3 star values: 19 2 star values: 8 1 star values: 5
Martha Stewart Member Rating: Unrated 09/28/2012 This is the most fabulous pot roast recipe ever! Friends all raved and demanded the recipe. It is now a favorite in several households. Martha Stewart Member Rating: Unrated 09/08/2012 Wow - Love Love Love, that sauce....oh that sauce. It's addicting. Martha Stewart Member Rating: 5 stars 10/09/2011 superb- a family favorite Martha Stewart Member Rating: 5 stars 06/14/2011 A new family favorite- meat very tender and savory sauce. Martha Stewart Member Rating: Unrated 03/17/2011 +I+watched+this+episode+and+Lucinda+said+to+put+the+veggies+in+during+the+last+hour+that+the+roast+was+cooking.++Watch+the+video.++The+recipe+may+be+wrong%2C+but+the+video+is+not. Martha Stewart Member Rating: Unrated 03/10/2011 Delicious recipe. I grew up not caring for the flavor of pot roast. LSQ's recipe is a winner. I added parsnips to the root vegetable line up. My husband enjoyed this dish as well. I made the dish in my Le Crueset Braiser. Martha Stewart Member Rating: Unrated 03/05/2011 I just bought my Le Crueset and will be making the pot roast tomorrow! I'm excited to use my new pot! Martha Stewart Member Rating: Unrated 02/28/2011 The meat needed to cook for 3 1/2 to 4 hours, at 3 hrs it wasn't real tender. It was delicious! Martha Stewart Member Rating: Unrated 02/24/2011 Did you mean 3 hours instead of 3 minutes? Martha Stewart Member Rating: Unrated 02/24/2011 The vegetables added at the end need to cook 30 minures, not 3 minutes as printed.Martha Stewart Member
Rating: Unrated 09/28/2012
This is the most fabulous pot roast recipe ever! Friends all raved and demanded the recipe. It is now a favorite in several households.
Rating: Unrated
Rating: Unrated 09/08/2012
Wow - Love Love Love, that sauce….oh that sauce. It’s addicting.
Rating: 5 stars 10/09/2011
superb- a family favorite
Rating: 5 stars
Rating: 5 stars 06/14/2011
A new family favorite- meat very tender and savory sauce.
Rating: Unrated 03/17/2011
+I+watched+this+episode+and+Lucinda+said+to+put+the+veggies+in+during+the+last+hour+that+the+roast+was+cooking.++Watch+the+video.++The+recipe+may+be+wrong%2C+but+the+video+is+not.
Rating: Unrated 03/10/2011
Delicious recipe. I grew up not caring for the flavor of pot roast. LSQ’s recipe is a winner. I added parsnips to the root vegetable line up. My husband enjoyed this dish as well. I made the dish in my Le Crueset Braiser.
Rating: Unrated 03/05/2011
I just bought my Le Crueset and will be making the pot roast tomorrow! I’m excited to use my new pot!
Rating: Unrated 02/28/2011
The meat needed to cook for 3 1/2 to 4 hours, at 3 hrs it wasn’t real tender. It was delicious!
Rating: Unrated 02/24/2011
Did you mean 3 hours instead of 3 minutes?
The vegetables added at the end need to cook 30 minures, not 3 minutes as printed.
All Reviews for Pot Roast
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pot Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
