Tender beef roast with savoury mushrooms and potatoes, all simmered in a rich beer gravy. This recipe takes a little time, but the slow cooking brings out the most incredible flavour.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Beef Roast Mushrooms Potatoes
Servings: 6 People
Ingredients
- 2 Kgs Beef Chuck Roast
- 750 g Medium White Mushrooms , halved
- 5 Medium Potatoes , peeled and cut in large chunks
- 1 Pouch Dry Onion Soup Mix
- 2 tbsp Dry Onion Powder
- 1 tsp Dry Garlic Granules
- 1 tbsp Spanish Paprika , not smoked
- 1 tbsp Dry Thyme
- 3 330ml Lager Beer
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 ½ tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- We start by adding in a large bowl 660ml of the beer along with all the ingreditens except of the beef, mushrooms, potatoes and onions. We whisk well and we keep aside.
- Take an dutch oven type of casserole, and place on medium-high fire. Pour the oil and when it heats up add the beef and sear/brown all its sides. Remove to a plate and pour the remaining 330ml of beer to scrap the bottom of the casserole for all those tasty bits to be released. Remove from the heat.
- In the meantime turn on the oven to 200°C, air circulation and rack set towards the bottom as the Dutch oven is a bit large.
- Add into the Dutch oven the mushrooms along with the onions and on top add the beef. Place all around it the potatoes and pour on top the beer mixture. Put the lid on and place in the oven cooking for 25’. After that reduce the temperature to 140°C and cook for 5 hours. Every 1 ½ hour flip the beef.
- Serve into a large plate and any drippings that are left add them to a pan along with a knob or two of butter and let reduce for a nice gravy consistency.
