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Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers Recipe
Ingredients (13)
- 1 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 whole chuck roast (4 to 5 pounds)
- 2 medium onions, halved
- 4 carrots, peeled and roughly cut into chunks
- 2 cherry bomb or jalapeno peppers (preferably red), chopped
- 1 (12-ounce bottle) dark beer
- 4 medium, waxy potatoes, such as Yukon Gold
- 2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 1 heaping tablespoon grainy Dijon mustard
- 3 sprigs thyme
- 2 bay leaves
Directions
Learn how to make this recipe at Serious Eats