Beer Pot Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
6 servings
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Calories
696 kcal
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Course
Main Course
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Cuisine
American
Beer Pot Roast Recipe
Description
This recipe starts by seasoning and searing a 4-5 pound beef chuck roast to lock in juices and add a browned crust. Aromatics including diced onion and garlic are sautéed, then herbs like thyme, rosemary, oregano, and Italian seasoning are added for flavor. Tomato paste enriches the base before combining beef broth and beer to create a braising liquid.
The beef is returned to the pot with quartered onion, whole garlic cloves, carrots, potatoes, rosemary sprigs, and bay leaves. Covered and cooked in a 325 degrees Fahrenheit oven for 3 to 4 hours, the roast becomes succulent while vegetables soften but retain shape due to their large cuts.
This pot roast serves well as a hearty meal and pairs with the braising juices. It suits slow cooking on weekends or meal prep. Searing first and the choice of chuck roast – rich in collagen – provide depth and tenderness while careful timing prevents overcooking and mushy texture.
Resting the meat before slicing ensures juices redistribute. Cutting across the grain enhances tenderness. The recipe notes emphasize selecting appropriate chuck cuts with connective tissue to achieve best results.
Ingredients
- 4-5 pounds beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon thyme chopped, fresh
- 1 teaspoon rosemary chopped, fresh
- 1/2 teaspoon oregano dried
- 1/2 teaspoon Italian seasoning
- 1 yellow onion diced
- 1 yellow onion quartered
- 4 cloves garlic minced
- 4 cloves garlic whole
- 2 cups carrot cut into large chunks
- 2 pounds potato peeled and cut into large chunks, Yukon gold variety
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups beer of your choice
- 3 rosemary sprigs, fresh
- 2 bay leaf
Instructions
- Preheat oven to 325 degrees F.
- 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. It should be nickel-browned!!
- Reduce the heat to medium, add the diced onion and minced garlic, stir, and cook for 1 minute.
- Add chopped thyme, rosemary, dried oregano, and Italian herbs; stir frequently and cook for 1 minute.
- Next, add in the tomato paste and cook for one more minute, stirring well.
- Add the beef broth and beer, stir, and add the quartered onion, whole garlic cloves, carrots, potatoes, rosemary sprigs, and bay leaves.
- Add the beef. Cover and cook in the oven for 3-4 hours, or until fork tender.
- Let the meat rest for 15-20 minutes before serving.
Notes
- Choose beef cuts with ample collagen like chuck roast, rump, or brisket for better tenderness after slow cooking.
- Sear the beef before braising to lock in flavors and juices.
- Cut vegetables into large chunks to avoid mushiness during the long cooking time.
- Use a meat thermometer to avoid overcooking, which can cause dryness or stringiness.
- Let the roast rest 15-20 minutes before slicing to retain moisture and cut against the grain for tender slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 40g | 13% |
| Protein | 63g | 126% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 209mg | 70% |
| Sodium | 1326mg | 55% |
| Potassium | 2007mg | 43% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 7350IU | 147% |
| Vitamin C | 38mg | 42% |
| Calcium | 110mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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