Tuesday, October 22, 2013

Pub Roast

Please Forgive Me
I can not believe it has been since June that I have posted. I really do apologize to my followers. Sometimes life just comes up and bites you on the butt, and something has to give. I cant make any promises but I am going to do my best to post at least once every other week. So with that being said on to the recipes.
It is starting to get cold here in Ohio, so yummy comfort food that can cook all day is back on the menu. We love pot roast, but the kids have discovered that they do not like when vegetables such as carrots, and potatoes get all brown and mushy. That is why I developed this recipe without all of the vegetables that normally go in a pot roast. I always serve this dish with roasted vegetables on the side, and mashed potatoes.
The reason I call this pub roast is that beer is a main ingredient, of course you are more than welcome to omit it. I love adding seasonal beers to it, for instance today I added a Oktoberfest beer. I have even been known to use red wine instead for a richer dish, and serve it over polenta. Go nuts, and Enjoy! 
Pub Roast
 4 Lb Boneless Chuck Roast
Courtney’ Everything Seasoning
¼ Cup vegetable oil
1 onion, thinly sliced
4 bay leaves
3 beef bouillon cubes, crushed
3 garlic cloves, crushed
1 can cream of mushroom soup
2 portabella mushrooms, sliced thick (optional)
1 bottle of dark beer
Season both sides of roast with Everything Seasoning. Brown both sides of roast in oil and transfer to a large crockpot. Pour all the ingredients on top of roast and cook on low for 8 hours.
Serve with Mashed Potatoes and Roasted Broccoli.
Serves 6 to 8