Beer Pot Roast: Slow-Cooked, Malty, and Falling-Apart Tender

ByKarl S

This Beer Pot Roast is everything comfort food should be — melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy slow-simmered with bold beer flavor.

It’s a one-pot wonder that fills your house with mouthwatering aroma and your plate with deeply satisfying flavor. Whether you cook it in the oven, slow cooker, or Dutch oven, this recipe delivers a roast worthy of Sunday dinner and a pint.

Ingredients (Serves 4–6)

  • 3–4 lb chuck roast
  • Salt & black pepper
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, smashed
  • 3 carrots, peeled and chopped
  • 3–4 Yukon gold potatoes, chopped
  • 2 tbsp tomato paste
  • 12 oz beer (brown ale, porter, amber ale, or stout — see notes)
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1 bay leaf
  • Optional: 1 tbsp balsamic vinegar or brown sugar for balance

Beer Tip: Use a malty, smooth beer like a brown ale, porter, amber ale, or dry stout. Avoid IPAs or overly bitter beers — they can overpower the roast and turn the gravy sharp.

Instructions

Step 1: Prep and Sear the Roast

  • Pat roast dry and season generously with salt and pepper.
  • In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
  • Sear roast for 4–5 minutes per side, until deeply browned. Remove and set aside.

Step 2: Build the Base

Add onions, garlic, and carrots to the pot. Sauté for 5–7 minutes, until softened.

Stir in tomato paste and cook for 1–2 minutes. Deglaze with beer, scraping up the browned bits.

Step 3: Braise

  • Return roast to the pot. Add beef broth, Worcestershire, potatoes, herbs, and bay leaf.
  • Bring to a simmer, cover, and transfer to a 325°F (160°C) oven.
  • Braise for 3–4 hours, or until the meat is fork-tender.

Slow Cooker Method: Add everything to the Crock Pot and cook on LOW for 8–10 hours or HIGH for 5–6 hours.

Step 4: Serve & Sauce

  • Remove roast and let rest.
  • Optional: skim fat from the top and reduce the braising liquid on the stovetop for a thicker sauce.
  • Slice or shred the meat, spoon sauce over the top, and serve with vegetables.

Serving Suggestions

  • Serve With:
    • Mashed potatoes, egg noodles, or polenta
    • Crusty bread or beer bread for dipping
    • Roasted Brussels sprouts or green beans
  • Top With:
    • Fresh parsley
    • Horseradish cream or grainy mustard
    • Extra pan sauce (always)

Beer Pairing

  • In the pot:
    • Brown ale
    • Amber ale
    • Dry stout or porter
    • Vienna lager or bock
  • In your glass:
    • The same beer used in the roast
    • Belgian dubbel or malty red ale for richness
    • Pale ale or pilsner for contrast

Final Thoughts

Beer Pot Roast is hearty, deeply flavorful, and built for slow-cooked satisfaction.
The beer infuses the broth with roasted depth and mellow sweetness, while the meat turns tender enough to shred with a spoon.

It’s the kind of meal that tastes like a warm hug — and pairs perfectly with a pint.

Cheers to braises with backbone and comfort food with character! 🍺🥩🔥

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