6 pounds beef chuck roast
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried herbes de provence or mixed dried herbs
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
4 tablespoons vegetable oil
12-14 ounces beer or ale
4-6 medium Yukon Gold potatoes, peeled and cut into chunks
6 medium carrots, cut into chunks
3 tomatoes, cut into chunks
1/4 cup chopped fresh parsley
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