Pot Roast with Beer Recipe
Great roast. The taste of beer in the finished dish is not felt at all, it evaporates during cooking, leaving only a wonderful aroma of potatoes and chicken. The original taste of this dish will appeal to everyone, especially the stronger sex.
Servings 4
Cook Time 80 minutes
Ingredients
- 1,5 kg Potatoes
- 400 gram Champagnons
- 800 gram Chicken I had the flesh of the thigh, you can either fillet or replace with pork
- 1 piece Onion
- 150 gram Mozzarella
- 150 gram Sour cream
- 50 gram Butter
- 500 ml Light beer
- Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- In the bowl of the combine, using the slicing nozzle, cut the well-washed mushrooms.
- Then just slice the peeled onion.
- Fry the mushrooms and onions in a frying pan in vegetable oil.
- While the mushrooms are frying, cut the meat into pieces, season with salt and pepper.
- Add the meat to the mushrooms and onions, fry a little.
- The most painstaking thing for me has always been to cut potatoes into circles of the same thickness. Now, when a slicing nozzle is used in the combine, it takes less than a minute. It is in this way that chopped potatoes, previously peeled and washed, are combined. I think it turned out great for the combine.
- Add salt, pepper and sour cream to the potatoes. (you can replace it with mayonnaise, but I think only 3 tablespoons will be enough)
- In pots (I have 4 of them), put the potatoes on the bottom.
- Then meat with mushrooms.
- I put potatoes on top, I try to stack them tightly. Put another piece of butter on top.
- We fill the pots with beer, I have 4 of them, there is a bottle of light beer left.
- We close the lid and send it to the oven, I cook at 180 degrees for an hour and a half.
- 15 minutes before cooking, I spread the pieces of cheese and send them back to the oven.
- Bon appetit.