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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Zesty and hearty... even pot roast snobs can like this one. Pair this with hot buttered garlic noodles and crusty warm bread for a stick-to-your-ribs meal. Ingredients:
4 lbs chuck roast |
1 tablespoon olive oil |
1 (12 ounce) can beer |
1 cup beef broth |
1/2 cup onion flakes |
4 garlic cloves, minced and crushed |
1 teaspoon barbecue seasoning |
1 tablespoon creole seasoning |
1/2 teaspoon dry mustard |
1/2 teaspoon hot paprika |
1/2 teaspoon red pepper seasoning salt |
1 teaspoon worcestershire sauce |
1/2 cup heinz 57 steak sauce |
1 (6 ounce) can tomato paste |
1 tablespoon hot sauce |
1/4 teaspoon cayenne |
1 (4 ounce) can mushrooms |
2 (2 1/2 ounce) cans sliced black olives |
1 tablespoon cornstarch |
2 tablespoons parmesan cheese |
Directions:
1. In heavy roasting pan, brown roast in oil on all sides.
2. Add to pan beer, broth, onion, garlic, seasonings, mustard, paprika, seasoned salt, worcestershire, 57 sauce, tomato paste, hot sauce, and cayenne.
3. Bring to a simmer and cover for 2 hours.
4. Add mushrooms and olives, simmering covered for another hour.
5. Remove roast from pan.
6. Stir in cornstarch and parmesan, simmering until thickened.
7. Slice roast against grain and return to pan.
8. Simmer another 10 minutes.
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