Beer Braised Pot Roast is a savory one-pot meal complete with carrots and potatoes seasoned with onions, garlic and a bottle of beer.
Beer Braised Pot Roast is sure to become a favorite, especially if you’re already a fan of our popular Red Wine Pot Roast or Classic Pot Roast with Vegetables. An easy update of a classic recipe, the beer adds a rich depth of flavor to this comforting dish, which can also be made in a slow cooker or instant pot!
BEER BRAISED POT ROAST
Beer Braised Pot Roast comes together with minimal effort before you pop it in the oven and let it braise and simmer to perfection. I like to make it on a busy afternoon at home when I can let the oven do the work while I accomplish other tasks, and then sit down to a hearty meal that feeds the whole family, with leftovers! You can shred the leftover meat and use it all week for anything from omelettes to sandwiches to tacos.
The addition of beer to the beef broth in this pot roast adds a layer of flavor and makes the roast incredibly moist. A dark stout will work perfectly for this recipe to complement the rich beefy flavors, but if you prefer lighter beers, a brown ale or lager would also work well. If you don’t want to use alcohol, you can use a non-alcoholic beer or replace it with more beef stock.
It is important not to skip the step of searing the meat before adding the rest of the ingredients. Searing will add a nice contrasting texture to the meat with crispy edges and fork tender insides. It will also add a caramelized flavor that tastes amazing with the braised onions and other vegetables in this meal.
Heat the oil on high heat in a large dutch oven until it is shimmering before adding the chuck roast to the pan, and resist the urge to move it for a good 4-5 minutes! Use tongs to gently pull it free from the pan to flip, but if it is sticking to the pan, it needs another minute or two. The meat will naturally release itself from the pan once it is properly seared. Complete this step on each side before adding the vegetables and liquids to the pot.
Cooking the potatoes and carrots with the pot roast allows the vegetables to soak up the savory flavors, and provides the perfect side dish for this Beer Braised Pot Roast. We like to use Yukon Gold potatoes, but you can also use red potatoes in a pinch. We also prefer large carrots to baby carrots so that the vegetables can all be cut to similar sizes.
WHAT TO SERVE WITH BEER BRAISED POT ROAST
I like to serve a fresh, crisp salad with pot roast to lighten up the rich flavors of the main course. Here are some salads, sides, and desserts that go well with this Beer Braised Pot Roast.
- Salad: Easy Fruit Salad, Easy Greek Salad, or Cucumber Tomato Salad
- Sides: Sautéed Green Beans, Baked Mac and Cheese, or Beer Bread
- Dessert: Peach Cake, Apple Pie, or Easy Chocolate Cake with Vanilla Ice Cream
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VARIATIONS ON BEER BRAISED POT ROAST
Boneless chuck roast is my preferred cut of beef for pot roast, but there isn’t just one kind of meat for pot roast. Usually a tougher, less expensive cut of meat is used because when it is braised it will become amazingly tender. Here are some other options for cuts of beef to use in pot roast.
- Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is.
- Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down, releasing its natural flavor and making it fall-apart tender.
- Round: round is slightly softer than the other cuts we’ve mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out.
- Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking.
SAFE INTERNAL TEMPERATURE
To be cooked through and ready to eat, your roast should have an internal temperature of 145 degrees F (62.8 degrees C) according to the USDA’s website. Make sure to test your roast at the thickest part with a probe thermometer before you eat it just to be sure.
Slow Cooker Beer Braised Pot Roast (Croc Pot)
- Start by seasoning the meat with salt, pepper and thyme.
- Peel and cut up your potatoes, carrots, onion and garlic cloves and put them into your slow cooker.
- In a cast-iron skillet, heat up your vegetable oil.
- Once it’s hot, sear the roast until it is deeply brown on both sides, and then place it in the slow cooker.
- Pour in the beer, beef broth, and tomato paste, cover and set it to cook on low heat for eight hours.
Pressure Cooker Beer Braised Pot Roast (Instant Pot)
- Start by seasoning the meat with salt, pepper and thyme.
- Peel and cut up your potatoes, carrots, onions and garlic cloves and put them aside.
- Set your pressure cooker to sauté and heat up your vegetable oil.
- Once it’s hot, sear the roast until it is deeply brown on both sides, and then add in your vegetables.
- Pour in the beer, beef broth, and tomato paste, put on the lid, and set it to cook on high pressure for 60-80 minutes (60 for 3 pound roast, 80 for 5 pound roast).
- Release pressure naturally for ten minutes then remove lid and serve.
MORE POT ROAST RECIPES:
HOW TO STORE BEER BRAISED POT ROAST
- Serve: You shouldn’t leave your pot roast at room temperature for more than 2 hours.
- Store: If you seal it in plastic wrap or a freezer bag, your roast will stay good for 3 days in the fridge.
- Freeze: Roasts are great for freezing when they’re uncooked, and can last from 6 to 12 months. If you’ve already cooked it, you can freeze your pot roast for 2-3 months before it goes bad.
- 4-5 pound beef chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 pound carrots , peeled and cut into 2" chunks
- 2 pounds yukon gold potatoes , peeled and cut into large chunks
- 1 large onion , diced
- 2 cloves garlic , minced
- 1 cup beef broth
- 12 ounces beer
- 1/4 cup tomato paste
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker.)
- Add carrots, potatoes, onion, garlic, beef broth, beer, and tomato paste, and cook for 3-3 ½ hours.