Stout & Shiitake Pot Roast

• 3 tablespoons olive oil, divided
• 1 boneless beef chuck roast (2 to 3 pounds)
• 2 medium onions, sliced
• 1 garlic clove, minced
• 1 bottle (12 ounces) stout or nonalcoholic beer
• 1/2 ounce dried shiitake mushrooms (about 1/2 cup)
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried savory
• 1 pound red potatoes (about 8 small), cut into 1-inch pieces
• 2 medium carrots, sliced
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan.
2. In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
3. Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

olive oil, chuck roast, onions, garlic, stout, shiitake mushrooms, brown sugar, worcestershire sauce, red potatoes, carrots, water, salt, pepper

Taken from www.tasteofhome.com/recipes/stout-shiitake-pot-roast/ (may not work)