Reviewed: Mar. 17, 2012

Surprisingly my first roast to make in the oven (I've only done slow cooker)! Very good! My dutch oven was barely big enough to hold all of this, I really had to pack it down! Great flavor and don't be afraid to use the whole beer, I was a stopped at about 3/4 of the bottle, and with I would have done it all. I left out the tomato paste cause I didn't have it. We really enjoyed this! Thanks!

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mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Mar. 8, 2012

So yummy! I used potato flour instead of the white wheat flour in order to keep the meal gluten free. Also, pureeing the mushrooms with some of the beer allowed my family to thoroughly enjoy the flavor they add without ever knowing they were even there! And what a perfect, smooth gravy is created as it cooks. It was delicious and we'll be eating this again!

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MISSY G.

Reviewed: Nov. 27, 2011

I used Harpoon Oktoberfest, omitted the brown sugar, dijon mustard, and tomato paste. Browned veggies over stovetop but transferred everything to the Crockpot for 3 hours on high. Very tasty! The onion soup mix recipe seems so boring now.

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Lady K

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Oct. 17, 2011

Delicious! Just added about a 1/4 cup of Bullseye BBQ sauce with Guinness - took it over the top. Great recipe.

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Alberta Sweetie

Reviewed: Jul. 25, 2011

Very tasty! Made this in a crock pot (on low for 10 hours or so) and everything was tender and delicious. Would have been even better poured over mashed potatoes instead of having potatoes in with it, however, that's just me being picky :-) The only changes I made were to add some chopped up green beans (they were about to go bad, had to put them to good use!)

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AmyG

Reviewed: Jul. 24, 2011

I used this for venison roast. It turned out really well! Very tender and that is no easy feat when you're working with venison! I skipped the tomato paste too. I added in some rosemary and used veggie stock with beef bullion.

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cahaden

Reviewed: Jul. 2, 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!

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SOTHEBOMB

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Jun. 20, 2011

The best roast ever! We used Guiness & substituted the beef for lamb, perfect!

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hulfers

Reviewed: Apr. 3, 2011

So. Darn. Good. I made a few minor adjustments, but kept it mostly the same. I omitted the flour just because I prefer it that way and used Squirt soda instead of beer (that's what I had, but it made it so tender good). I also added a little celery salt and rosemary. I baked it in my dutch oven for 5.5 hours at 250 and added the veggies for the last hour so they weren't all mushy. When the veggies became tender, I pulled out the meat and gravy, turned my oven to broil, put the dutch oven with veggies back into the oven with the top off and took them out when they were golden-brown. Gorgeous. Husband and I have decided that we're going to be making a lot more meals in our dutch oven and will definitely be doing this one again (and again and again).

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Reviewed: Mar. 7, 2011

Left out tomato paste (didn't want to buy a can of it for one TBSP). Veggies got too soft. I used Karelian pot roast, which is actually chunks of pork and beef instead of a whole roast. It ended up more like a beef stew than a roast. However, the flavor was excellent. I dont think the flour quite thickend it enough. Will have to try this again cooking veggies less on stove. Or maybe not cook them on the stove at all, and just saute onion and garlic and then pour stock and beer and flour in to make the 'gravy' part. Then put veggies in, and meat, and put it in the oven.

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