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Pot Roast, Vegetables, and Beer

Pot Roast, Vegetables, and Beer


"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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3 h 10 m servings 568 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 69
  1. 85 Ratings

Most helpful positive review

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...

Most helpful critical review

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 goo...

Most helpful
Most positive
Least positive

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...

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...

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 ...

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...

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 vege...

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, whic...

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

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 w...

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...

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