Pot Roast

So for Easter dinner I am cooking a pot roast/stew.

Pretty simple...

Heat pot with a little olive oil and 2 tbsp of butter.
Cover meat in flower.
Drop it in and rotate it to sear the meat with flower.

Add some beef stock and stout to start the meat cooking.

Cook for awhile in the juice...

We will want to keep a good level of stock/stout and add some more flower later for gravy.  But then add veggies... in my case some cabbage, radish, carrots, potatoes and portabella mushroom caps cut up.

Cook and cook and cook.

Yum.