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Ingredientes
- 1 (4-5 lb.) beef chuck roast
- 1 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 medium onions, halved
- 4 carrots, peeled and roughly cut into chunks
- 2 red cherry peppers, seeds removed and chopped
- 3 cloves garlic, chopped
- 1 (12-ounce bottle) dark beer (I used Saranac Black Forrest beer)
- 4 medium, Yukon Gold potatoes, peeled and cut into quarters
- 2 to 2 1/2 cups low sodium beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 1 heaping tablespoon grainy Dijon mustard
- 3 sprigs fresh thyme
View Full Recipe at Chef Tom Cooks !
