Guinness Braised Pot Roast

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READY IN: 2hrs 10mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large Dutch oven and add a tablespoon of olive oil.
  • If you have a big piece of meat, cut it in half or in quarters.
  • On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
  • Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
  • Once the onions are near translucent, pour both bottles of Guinness over the meat.
  • Add the thyme and other spices and stir.
  • Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
  • Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
  • The sauce should thicken a bit as it continues to cook over the next few minutes.
  • Season the gravy with salt and pepper to your liking.
  • Serve with mashed potatoes and veggies for true comfort food!
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