Pot roast recipe with beef broth, beer, onion, mushrooms, and seasonings.
INGREDIENTS:
* 4 pound pot roast, chuck, shoulder, top round, etc.
* 1 tablespoon all-purpose flour
* 3 tablespoons vegetable oil
* 1/2 cup chopped onion
* 12 ounces sliced mushrooms
* 1 can (10 1/2 ounces) condensed beef broth or beef consommeé soup, undiluted
* 1 can (12 ounces) beer
* 1/4 teaspoon seasoned salt, or to taste
* 1/8 teaspoon pepper
* 1/2 teaspoon thyme
PREPARATION:
In a large skillet, heat oil over medium heat. Coat pot roast with flour; brown in hot oil on all sides. Remove roast to a baking dish. Pour off excess grease from skillet, leaving about 1 tablespoon. To skillet add onion and mushrooms; sauté until onions are tender.Add beef soup, beer, salt and pepper, and thyme. Bring mixture to a boil; pour over roast. Cover and bake at 350° for 3 hours. Serve with noodles or mashed potatoes. Serves 6.
