Doesn’t this look cozy AF and make you want to dive on in?
I want to just grab my plaid scarf, furry boots, a giant bowl and cozy up by the fire with this beer braised pot roast.
The beef is so incredibly tender and it falls apart when you take a fork to it.
The au jus has such deep, rich flavor from slowly cooking in the oven for 2 hours.
Do you have to do the extra step of crisping up the beef?
Yes! It really gives a great crust on the beef and makes sure the seasonings adhere to it. It really does give it so much more flavor.
Can you use a different cut of beef?
The original recipe used short ribs but I had a giant chuck roast in my freezer that I had to use up so I just cubed it and used it.
I would suggest chuck roast or short ribs as they get super tender and flavorful.
Is there a way to make this in the slow cooker?
Probably but there is something so comforting about cooking it low and slow in the oven. It’s like the old traditional way of cooking and I love it.
Can you make this in the Instant Pot?
Yep, you certainly could but I don’t think you would get the depth of flavor as you would with this in the traditional oven.
What do you serve this with?
We actually just ate it as is. You can definitely roast up some other vegetables as a side dish but we were just as full with this as our entire meal.
It would be great with a loaf of crusty bread to sop up all the delicious au jus!
I can’t have alcohol, what can I replace it with?
The big part of this recipe is getting the flavor from the beer/alcohol so I honestly would say that if you can’t have alcohol, I’d suggest you try a different recipe. This osso buco would be a great option!
I don’t like brown ale, can I use something else?
A more malty type beer is probably your best option. Or a porter. A stout would probably be okay but it might be too bitter. Definitely not an IPA or anything hoppy.
If you love rich flavors, you may like these recipes as well:
- Instant Pot Braised Korean Beef Ragu
- Slow Cooker Smokey Ham and Split Pea Soup
- Slow Cooker Guinness Beef Stew
- Instant Pot Creamy Mushroom and Chicken Wild Rice Stew
This rich and flavorful pot roast is the perfect dish to cozy up with on a chilly night! The ultimate comfort food!
- 2 1/4 pounds boneless chuck roast, cubed into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 2 handfuls baby carrots, sliced lengthwise
- 1 cup beef stock
- 1: 12-ounce bottle brown ale or porter
- 14-15 ounce can of diced tomatoes, with juices
- 2 bay leaves
Preheat oven to 425 degrees Fahrenheit. Place a wire rack on top of a foil lined rimmed baking sheet. Set aside.
In a small bowl, mix together spice mixture. Sprinkle spice mixture on beef and coat on all four sides and gently pressing the mixture onto the beef. Place the seasoned beef onto the wire rack.
Bake for 15 minutes then remove from oven. Turn oven temperature down to 350 degrees Fahrenheit.
While the beef is in the oven, heat the olive oil in a large cast iron dutch oven or braiser on medium-high heat. Once the oil is heated, add onion, celery, and garlic. Cook until just softened and then add the carrots. Remove from heat.
Pour the beef stock, ale, and diced tomatoes into the pot then stir to combine. Add in the bay leaves. Nestle the beef in the stew then cover and cook in the oven for two hours. With the last 30 minutes of cooking, you can opt to remove the lid to let the beef brown a bit.
Once done cooking, let sit for 15 minutes and then serve!
Inspired by Amanda Frederickson and The Staub Cookbook
*Nutrition facts are an estimate and not guaranteed to be accurate.
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