This is a kicked-up version of the classic pot roast recipe that adds lots of heat and flavor!  Make sure you remove the seeds from the cherry peppers otherwise your dish will come out super spicy.

spicy pot roast

1 (4-5 lb.) beef chuck roast
1 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 medium onions, halved
4 carrots, peeled and roughly cut into chunks
2 red cherry peppers, seeds removed and chopped
3 cloves garlic, chopped
1 (12-ounce bottle) dark beer (I used Saranac Black Forrest beer)
4 medium, Yukon Gold potatoes, peeled and cut into quarters
2 to 2 1/2 cups low sodium beef broth
1 1/2 tablespoons Worcestershire sauce
1 heaping tablespoon grainy Dijon mustard
3 sprigs fresh thyme
2 bay leaves

Adjust oven rack to lower-middle position and preheat oven to 275°F

Heat oil in a Dutch oven over high heat. Season meat on all sides with salt and pepper.

Once oil is hot, add the meat and brown it on all sides, about 5 minutes total.

Transfer meat to a plate and reduce heat to medium-high.

Add onion, carrots, garlic and peppers and cook, stirring, until lightly browned, 3 to 4 minutes.

Add beer and deglaze the pan, scraping up any browned bits with a wooden spoon.

Return the meat to the Dutch oven and add the potatoes.

Add Worcestershire sauce and enough broth to cover the meat with liquid half way. Add mustard, thyme and bay leaves. Stir to combine and bring to a boil. Season lightly with salt and pepper.

Cover and transfer to the oven to cook until tender, 3 to 4 hours.

Once meat is done cooking and potatoes are tender, remove from oven. Discard bay leaves and thyme.

Serves 8-10