Spicy Beer-Braised Pot Roast Recipe

Ingredients

• 1 (4-5 lb.) beef chuck roast
• 1 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 medium onions, halved
• 4 carrots, peeled and roughly cut into chunks
• 2 red cherry peppers, seeds removed and chopped
• 3 cloves garlic, chopped
• 1 (12-ounce bottle) dark beer (I used Saranac Black Forrest beer)
• 4 medium, Yukon Gold potatoes, peeled and cut into quarters
• 2 to 2 1/2 cups low sodium beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 1 heaping tablespoon grainy Dijon mustard
• 3 sprigs fresh thyme
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