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
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Instructions
  1. In the bowl of the combine, using the slicing nozzle, cut the well-washed mushrooms.
  2. Then just slice the peeled onion.
  3. Fry the mushrooms and onions in a frying pan in vegetable oil.
  4. While the mushrooms are frying, cut the meat into pieces, season with salt and pepper.
  5. Add the meat to the mushrooms and onions, fry a little.
  6. 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.
  7. Add salt, pepper and sour cream to the potatoes. (you can replace it with mayonnaise, but I think only 3 tablespoons will be enough)
  8. In pots (I have 4 of them), put the potatoes on the bottom.
  9. Then meat with mushrooms.
  10. I put potatoes on top, I try to stack them tightly. Put another piece of butter on top.
  11. We fill the pots with beer, I have 4 of them, there is a bottle of light beer left.
  12. We close the lid and send it to the oven, I cook at 180 degrees for an hour and a half.
  13. 15 minutes before cooking, I spread the pieces of cheese and send them back to the oven.
  14. Bon appetit.
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