Pot Roast in Beer

Pot Roast in Beer

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"What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful."
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2 h 30 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 131 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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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...

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.

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!

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!

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 t...

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.

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 Mast...

A couple weeks ago I made a roast from a recipe on this site and proclaimed it to be the best roast I'd ever had. Well, this is taking it's spot. The meat was beyond tender and so juicy. I did p...

This was really good, and different from the standard cream of mushroom, onion packet and beef broth pot roasts out there; but I did feel it was missing something. Wasn't able to put my finger ...

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