This roast was beautifully seasoned, juicy, and so tender you could eat it with a spoon.
Pot roast: 4lb. arm roast 2 teaspoons of salt and pepper 1 teaspoon of sage 1 teaspoon of rosemary 1/4 cup of diced onions 2 teaspoons of minced garlic 1 (14 oz.) can of diced tomatoes 2 cups of beef broth 1 1/2 cups of Guinness extra stout 1 Tablespoon of oil 1 Table spoon of butter Mashed potatoes: 6 medium potatoes peeled and cubed 2 Tablespoons of melted butter salt and pepper to taste
Preheat your oven to 375 degrees F In a large pot of water, boil the potatoes until they are tender. Using a Dutch oven over medium heat, heat your oil. Pat the roast dry and season with salt, pepper, sage, and rosemary. Gently place the roast into the pot and brown the outside of the roast. Once all of the sides are brown carefully take out the roast and set it aside. Now add the butter the butter and let it melt, stir in the onions and garlic, sauté until tender. Add the diced tomatoes, beer, and broth, then bring it to a boil. Once at a boil lower the heat and let it simmer for ten minutes. Turn off the heat and carefully place the roast back into the pot, put the lid on top and put it into the oven to lest the roast finish cooking. At this point the potatoes should be done, ladle the potatoes into a bowl and pour in the melted butter, using the potato masher, mash the potatoes to desired consistency, then season to taste.. Once the roast is done and at an internal temperature of 170F, set it aside to cool. Once the roast is cool shredded serve on a plate of mashed potatoes and drizzle some of the leftover juice on top. Yum!