Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers Recipe

Ingredients (13)

• 1 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 whole chuck roast (4 to 5 pounds)
• 2 medium onions, halved
• 4 carrots, peeled and roughly cut into chunks
• 2 cherry bomb or jalapeno peppers (preferably red), chopped
• 1 (12-ounce bottle) dark beer
• 4 medium, waxy potatoes, such as Yukon Gold
• 2 to 2 1/2 cups homemade or store-bought low sodium chicken or beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 1 heaping tablespoon grainy Dijon mustard
• 3 sprigs thyme
• 2 bay leaves