Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
- 1 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 whole chuck roast (4 to 5 pounds)
- 2 medium onions, halved
- 4 carrots, peeled and roughly cut into chunks
- 2 cherry bomb or jalapeno peppers (preferably red), chopped
- 1 (12-ounce bottle) dark beer
- 4 medium, waxy potatoes, such as Yukon Gold
- 2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
- 1 1/2 tablespoons Worcestershire sauce
- 1 heaping tablespoon grainy Dijon mustard
- 3 sprigs thyme
- 2 bay leaves
Adjust oven rack to lower-middle position and preheat oven to 275°F
Heat oil in Dutch oven over high heat. Season meat generously with salt and pepper When oil is shimmering, add the meat and sear it until well-browned on all sides, about 5 minutes total.
Transfer meat to a plate and reduce heat to medium-high. Add onion, carrots, and peppers and cook, stirring, until lightly browned, 3 to 4 minutes. Add beer and deglaze the pan, scraping up browned bits with a spoon.
Add potatoes and return meat to pan. Add Worcestershire sauce and enough broth to cover the meat with liquid half way. Add mustard, thyme and bay leaves. Stir to combine and bring to a boil. Season lightly with salt and pepper. Cover and transfer to the oven to cook until fork-tender, 3 to 4 hours.
When meat is done cooking and potatoes are tender, remove from oven. Discard bay leaves and thyme. Skim fat from pan juices and serve immediately.