Pot Roast, Vegetables, and Beer Recipe
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Pot Roast, Vegetables, and Beer

By: Pam  Supporting Member (Click to learn more about Supporting Membership)
"This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (5)

Rate/Review | 176 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 50 Min
Ready In:
3 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 (3 pound) beef pot roast
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 pound carrots, cut into chunks
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 1/2 pounds potatoes, peeled and cut into chunks
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 bay leaf
  • 3 tablespoons chopped fresh thyme
  • 1 teaspoon brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon tomato paste
  • salt and ground black pepper to taste

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
  3. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 568 | Total Fat: 29g | Cholesterol: 98mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by PULLEYHEATHER 
This is a fairly good roast and it cooked quickly in the oven, which was nice. I personally... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by SweetPea 
Roast was fantastic. I did have the same vegetable problem as the above reviewer. I ended up... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by lovemyscents 
My family enjoyed this recipe. I added some celery, used honey mustard instead of the dijon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by amattin 
Performed all of the steps prior to placing the roast on top in a skillet and stockpot,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Patty Cakes Supporting Member (Click to learn more about Supporting Membership)
This was perfect for this cold fall day! Made the house smell like a yeast feast and I hope... MORE

 
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