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Pot Roast

(recipe, Quinn Losselyong)


  1. 6 tsp. lapsang Souchong black tea
  2. 2 bay leaves
  3. 3 glugs of olive oil
  4. 2 tsp. butter
  5. sprinkling of flour
  6. 1 tsp. salt
  7. 1 tsp. fresh peppercorns
  8. 5 garden fresh carrots, chopped
  9. 1½ walla walla onion, chopped
  10. 10 crimini mushrooms
  11. 3 ribs of celery
  12. 1 elephant garlic, cut into finger nail size pieces
  13. 1½ cups of beef broth, better than bouillan
  14. 8 oz. of Miller High Life
  15. 4½ lb. of Chuck Pot Roast


  1. turn on crock pot to high
  2. place roasting dutch oven on medium-high, add oil
  3. grind the Lapsang Souchong, salt, peppercorns and bay leaf in spice grinder until nice and fine
  4. dry your meat very well
  5. make little slits in your pot roast and stuff with garlic pieces
  6. liberally spread the spice mixture all over the meat, all sides, reserving 2 tsp for gravy
  7. when oil begins to smoke, brown the meat on all sides and remove
  8. add veggies and cook until partially soft
  9. add beer, scrape all the tasty bits of the bottom (the black bits) and let reduce
  10. transfer veggies and meat to crock pot and add meat
  11. cover, lower temp to low and let sit for 4-5hrs (could be less time, but I wasn't around to find out)
  12. Remove meat and veggies
  13. add juices to saute pan, 2 tsp of spice mix, add butter and slowly whisk in flour until desired thickness
  14. strain and pour desired amount over your pot roast and vegetables
  15. Enjoy!
  16. *I think that this really would have benefited with a bit more heat, so I would add a few hot peppers or some dried chili flakes
  17. *also, a little lemon juice would be nice to cut the fattiness of the roast
  18. *leftovers are delicious as a sandwich with some sauteed padron peppers and cherry tomatoes