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Beer Pot Roast Recipe

Beer Pot Roast features tender beef braised with beer and roasted for hours with herbs and root vegetables. It's a perfect, hearty dinner.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 6 servings
Calories: 696 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4-5 pounds 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

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. 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!!
  3. Reduce the heat to medium, add the diced onion and minced garlic, stir, and cook for 1 minute.
  4. Add chopped thyme, rosemary, dried oregano, and Italian herbs; stir frequently and cook for 1 minute.
  5. Next, add in the tomato paste and cook for one more minute, stirring well.
  6. Add the beef broth and beer, stir, and add the quartered onion, whole garlic cloves, carrots, potatoes, rosemary sprigs, and bay leaves.
  7. Add the beef. Cover and cook in the oven for 3-4 hours, or until fork tender.
  8. Let the meat rest for 15-20 minutes before serving.

Notes

  • A pot roast cooks for a long time, at least three hours. That means it needs a lot of collagen, or connective tissue, to break down during cooking. I chose the chuck roast because it has a lot of collagen. It is also known as a blade roast, shoulder steak, or chuck eye.  
  • The tougher, cheaper cuts of beef are better because they break down to make them tender and flavorful. Other good choices are the rump roast or bottom round, top round, eye of round, chuck tender roast, clod roast, or brisket. Other cuts, like short ribs, can also be used.  
  • I always sear the beef. This locks in the extra flavor and the juices. 
  • Also, cut the vegetables into large pieces so they do not get mushy. 
  • Do not overcook the meat, or it can get mushy too. It will also lose its flavor. 
  • Be sure to use the right cut of beef. It should be a fatty piece with lots of connective tissue. 
  • Use a meat thermometer to check when the meat is done. Overcooking can result in dry or stringy beef. 
  • Cut the meat against the grain to prevent stringy meat as well. 

Nutrition Information

Calories 696kcal (35%) Carbohydrates 40g (13%) Protein 63g (126%) Fat 41g (63%) Saturated Fat 16g (80%) Cholesterol 209mg (70%) Sodium 1326mg (55%) Potassium 2007mg (57%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 7350IU (147%) Vitamin C 38mg (42%) Calcium 110mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 696

% 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.