Porter-Braised Pot Roast

• 2 pounds Chuck Steak
• 1 bottle Porter, Stout, Or Other Dark Beer
• 1 whole Onion, Peeled And Sliced
• 8 ounces, weight Mushrooms, Sliced
• 3 whole Carrots, Peeled And Sliced
• 1/2 teaspoons Dried Rosemary (or 1/2 T Fresh)
• 1 Tablespoon Dark Brown Sugar
• 2 pinches Salt
• 2 pinches Pepper
• 1 Tablespoon Olive Oil

1. Slice veggies and put them in the bottom of a large crock pot.
2. Sprinkle both sides of roast liberally with salt and pepper; heat up a large skillet with some olive oil it until the oil shimmers.
3. Sear both sides of the roast (2-3 minutes a side should do) this step is mostly cosmetic, but it caramelizes the outside of the meat and keeps you from eating greyish brown pot roast later.
4. Place roast on top of veggies; sprinkle top with brown sugar and rosemary.
5. Deglaze the pan with some beer, scraping up the brown bits from the pan, and pour it into the crock pot over the roast.
6. Pour the rest of the beer over the roast, cover, and cook on low (200 degrees) for 10-12 hours or high (300 degrees) for 5-6.
7. Slice meat and scoop out veggies.
8. Serve with mashed potatoes and horseradish on the side.
9. Ladle the sauce left in the pot over everything.

porter, onion, weight mushrooms, carrots, rosemary, brown sugar, salt, pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/porter-braised-pot-roast/ (may not work)