Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers Recipe

Serves: 8 Save

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