Pot Roast, Vegetables, and Beer

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.

Step: 3

Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Per Serving: 568 calories; protein 33.8g; carbohydrates 38.7g; fat 29g; cholesterol 98.2mg; sodium 300mg.

Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much important to include some easy foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the wrong kinds of food can lead to bad habit on sleeping. On the flip side, a meal that is less than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to sleep .