Pot Roast in Beer Recipe - Allrecipes.com
Pot Roast in Beer Recipe
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Pot Roast in Beer

Recipe by  

"What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 15 mins

    2 hrs 30 mins


  1. Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  2. Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  3. Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
  4. Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2003

This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan, not glass - with salt, pepper, olive oil, paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth.

Most Helpful Critical Review
Nov 01, 2010

I cooked a 3 pound roast on the stove, as directed. And it took 4 1/2 hrs.


131 Ratings

Aug 25, 2004

I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender.

Aug 29, 2002

Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes!

Apr 27, 2003

Very good results! I love using beer in pot roast as you get such a tender meat and nice flavor. The mushroom soup adds a nice creamy taste to the broth!

Mar 13, 2006

So easy. So tasty. I used my crockpot. Seared the meat first and sauteed the vegetables. Used Cream of Mushroom with Roasted Garlic soup. I used a tri-tip roast and it was so moist and tender that my 17 year old who is NOT a red meat fan, loved it. Next time will cook some wide egg noodles and serve it like a stroganoff.

Aug 29, 2002

Yum! This was really good and really easy. Don't be intimated by the cooktime. All you need to do is toss stuff in a dutch oven and let everything simmer for a while.

Aug 12, 2008

I love cooking with either beer or wine which is why this recipe caught my eye. I did omit the cloves as I'm not a huge fan. I also added some beef broth, more seasonings and a bit of Gravy Master. Once the meat was done, I thickened with flour and some of the fat that had accumulated. This also works really nicely in the slow cooker once you've browned the meat. Just make sure you deglaze the pan with the liquid before transferring it to the crock pot. Very good Christy and thank you!


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 418 mg
  • 17%

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

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