| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 25 min |
| Cook: | 3 hr |
| Yield: | 20 servings |
Ingredients
- 10 pounds pot roast
- 3 slices bacon
- Olive oil
- 4 cloves garlic
- 16 ounces beef broth
- 16 ounces beer
- 16 ounces water
- Salt and pepper
- White pepper
- Ground cumin
- 2 bay leaves
- Whole black peppercorns
- Red potatoes, cleaned
- Sliced onions
- Pinch red pepper flakes
Instructions
- Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.
Reviews
Loved it only thing different is ingredients had to be cut in half bc roast was 1/2 the size of this recipe still it turned out great
Really moist beef and the potatoes were fantastic.
This recipe is easy and fantastic. I cooked it for friends and it was a hit. Great mix of spices and character of flavor.
There are no temp on which to cook this meal. That would be most helpful.
this meal was easy to make and turned out great.