Pot Roast, Vegetables, and Beer Recipe - Allrecipes.com
Pot Roast, Vegetables, and Beer Recipe
  • READY IN 3+ hrs

Pot Roast, Vegetables, and Beer

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"This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 50 mins

    3 hrs 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2010

Want to influence relatives and win friends? This recipe was excellent! However, I used what I had available. Coors Lite beer, chicken stock w/ one beef bullion cube and a course mustard with horseradish. Wow! This was good. Potato's and carrots were perfect and I did not cook them as long on top of the stove as suggested prior to putting the roast into the oven. First meal made with my new Tromintina brand 6.5qt Dutch Oven -red (WALMART Web ordered $54.00 Nice!).

Most Helpful Critical Review
Jul 02, 2011

Flavorless. Cooking the roast in beer had the same effect as cooking brats/dogs in beer - it reduces the saltiness of the meat and adds a beer flavor. Unfortunately, that's just not what a good roast needed. Veggies were equally unimpressive. I will not attempt again. Although, it did inspire me to add some stout to my corn beef and cabbage recipe and that was delish!

Oct 26, 2009

Performed all of the steps prior to placing the roast on top in a skillet and stockpot, transferred everything to a slow cooker and finished it there. my 3lb roast was at 145 degrees after about 3 hours on high. Delicious!

Oct 13, 2009

This was perfect for this cold fall day! Made the house smell like a yeast feast and I hope the neighbors were green with envy all afternoon! I love this and the family ate it up! I found a 6pk of Fall brew in the bargain bin and used my chuck roast I got on sale, for this outstanding dinner! I roasted some brussel sprouts and tossed them in to the hot tub as well! I started this at 12:30pm and by 3:30, it was fork tender and just waiting for us to catch up. I served this with buttered hoggie rolls from the bakery down the street. Delicious! Thank You Pam:) I am a happy wife tonight!! Patty

Jun 15, 2009

This is a fairly good roast and it cooked quickly in the oven, which was nice. I personally didn't love the tomato paste. It gave it a bit of an odd flavor. And the veggies got too soft, which for some reason doesn't seem to happen in my crock pot.

Dec 22, 2010

I can't even say how many pot roast's I have made in my lifetime, but this recipe takes the cake. I cooked this on high in my crockpot for about 7 hours. The meat had tons of flavor and was very tender. I cut the veggies a little on the large side and they cooked perfectly. They didn't get mushy and held their shape. Thanks for sharing an awesome recipe.

Nov 09, 2010

This was an awesome roast recipe! We totally enjoyed this, this is comfort food at it's Best! Thank You for this recipe.I will be using this one regularly. I added 2 stalks of celery to the vegetables. I love recipes that make their own gravy too!

Jan 26, 2010

didn't use the tomato and I don't think it mattered. This is a keeper.


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  • Calories
  • 568 kcal
  • 28%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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