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Beer Pot Roast Recipe
Tender beef is used to make Beer Pot Roast, which is then braised in beer and cooked for hours with fresh herbs and root vegetables. The ideal happy and hearty dinner that is hassle-free and always delicious.
If you are looking for more recipes that are easy to make but are perfect to feed a crowd, make great leftovers, or would make a great festive meal, we have some great options for you. Check out our great Mexican Beef Stew, One Pot Goulash Recipe, and our Honey Garlic Chicken Wings.
Beer-braised pot roast recipe
Beer Pot Roast is wonderful and incredibly tender. The beef melts in your mouth because it is so juicy. This recipe is simply excellent because it contains your favorite beer brew. The roast only requires a few straightforward steps to complete and some preparation time before cooking.
They balance the richness of the beer with fresh herbs for added flavor. The convenience of having the side dish ready to go with the beef is made possible by the addition of the root vegetables. The potatoes offer a lovely, earthy undertone, and the carrots lend sweetness.
This dish provides excellent leftovers that keep juicy and tasty for days in advance, making it ideal for holidays or if you want to prepare a full dinner for your family. This dish can be prepared without the vegetables and served with mashed potatoes, or the beef can be shredded and used in sandwiches.
Ingredients
- 4–5-pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh thyme chopped.
- 1 teaspoon fresh rosemary chopped.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 yellow onion diced.
- 1 yellow onion quartered.
- 4 cloves garlic minced.
- 4 cloves garlic whole
- 2 cups carrots cut into large chunks.
- 2 pounds Yukon gold potatoes peeled and cut into large chunks.
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups beer of your choice
- 3 sprigs fresh rosemary
- 2 bay leaves
Instructions
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Preheat oven to 325 degrees F.
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Season the chuck roast with salt and pepper, place a large Dutch oven over high heat and add the oil. Once shimmering add the beef and brown on all sides for 3-4 minutes, then remove and set aside. Should be nickel browned!!
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Reduce heat to medium, and add the diced onion and minced garlic, stir and cook for 1 minute.
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Add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stir frequently and cook for 1 minute.
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Next, add in the tomato paste and cook for 1 more minute, stirring well.
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Add in the beef broth, beer, stir and add the quartered onion, whole garlic cloves, carrots, potatoes, rosemary sprigs, and bay leaves.
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Add the roast.
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Cover and cook in the oven for 3-4 hours, or until fork tender.
