Beer Braised Pot Roast

4.34 from 6 votes

This beer braised pot roast recipe is the ultimate in reimagined comfort food. Perfectly seared beef roast is cooked low and slow with beer, onions, garlic, and fresh herbs. It’s a simple dinner that is impressively flavorful!

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Keyword: Beef Roast, Beer Braised Pot Roast, Tender Pot Roast

Servings: servings

Calories: 553kcal

Author: Amanda Gajdosik

Equipment

Dutch Oven

Ingredients

3 pounds beef roast chuck, eye, or round
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons canola oil
2 tablespoons salted butter
1 large white onion thinly sliced
1 head of garlic top sliced off
3 Thyme Sprigs
3 Rosemary Sprigs
3 Oregano Sprigs
12 ounces brown ale
32 ounces beef stock

Instructions

Preheat oven to 300 degrees.
Place a large Dutch oven over medium high heat. While it’s heating, season all sides of the roast with salt, pepper, garlic and onion powders. Add the canola oil and butter to the hot pot. Sear the meat on all sides until a good crust forms, about 2 – 3 minutes per side.
When roast is seared, add onion, garlic, and fresh herbs (tied into a bundle, if desired). Pour in beer and enough beef stock to come ¾ of the way up the roast. (Refrigerate any leftover beef stock.)
Place in center rack of oven and cook, covered, for 3 – 3.5 hours, until liquid is reduced by half and the roast is fork tender.
Remove roast from the pot and allow to rest while you make the pan sauce.
Remove the herb bundle and discard. Gently skim the fat off the liquid in the pan and discard. Squeeze the cloves out of the garlic head and discard the skin. Place the Dutch oven over medium high heat and bring the liquid to a rolling boil. Reduce to a simmer and cook, stirring occasionally, until liquid is reduced by half. Spoon over roast to serve.

Notes

Roast can be made a day or two in advance. This is actually sometimes better! Remove roast from oven and discard the herbs and garlic skin. Allow to cool to room temperature before placing in the refrigerator overnight. When ready to reheat, remove the roast from the refrigerator. There should be a solidified layer of fat on the top of the pan. Remove this and discard. Place roast in a 300 degree oven for 20 minutes, or until warmed through, and then proceed with the pan sauce preparation as above.

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