Beer-Braised Roast with Root Vegetables Recipe: How to Make It

Ingredients

• 2 tablespoons olive oil
• 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
• 2 large onions, sliced
• 3 celery ribs, cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1/2 pound fresh whole mushrooms, quartered
• 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
• 4 tablespoons minced fresh parsley, divided
• 3 tablespoons Worcestershire sauce
• 3 tablespoons seedless blackberry spreadable fruit
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons cornstarch
• 1/2 cup cold water