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A savory beer braised pot roast in a green pot, filled with chunks of beef, carrots, tomatoes, and herbs. A wooden spoon rests on the side. Fresh parsley is scattered on top, and a glass of red wine and a bunch of parsley are beside the pot.
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5 from 13 votes

Beer Braised Pot Roast

This rich and flavorful pot roast is the perfect dish to cozy up with on a chilly night! The tender, fall apart beef is the star of the show, along with veggies and a flavorful au jus. Let's get cozy!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

For the spice mixture:

  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt

For the rest of the dish:

  • 2 ¼ pounds (1020 g) boneless chuck roast cubed into 1 ½-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 (237 ml) beef stock
  • 12 ounce (340 ml) bottle brown ale or porter
  • 15 ounce (425 g) can of diced tomatoes with juices
  • 2 bay leaves

Instructions

  • Preheat oven to 425 °F (218 °C). 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 six sides and gently pressing the mixture onto the beef.
    2 tablespoons dark brown sugar, 1 tablespoon smoked paprika, 1 tablespoon curry powder, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 2 ¼ pounds boneless chuck roast
    A brown ceramic bowl filled with a reddish-brown spice blend. A wooden spoon rests inside the bowl. Surrounding items include raw meat, garlic cloves, bay leaves, and chopped onions on a textured surface.
  • Place the seasoned beef onto the wire rack. Bake for 15 minutes then remove from oven. Turn oven temperature down to 350 °F (177 °C).
    Seasoned pork belly cubes are evenly spaced on a wire rack, which is placed on a foil-lined baking sheet. The reddish-brown spice rub on the meat creates a rich, textured appearance.
  • 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.
    2 tablespoons olive oil, 1 onion, 4 stalks celery, 4 cloves garlic
    Close-up of a pot with diced onions, celery, and green bell peppers being stirred with a wooden spoon. The vegetables are uncooked, showing a mix of white and green colors. Carrot slices can be seen at the edge of the image.
  • Cook until just softened and then add the carrots. Remove from heat.
    2 handfuls baby carrots
    Overhead view of a pan filled with sautéed baby carrots, chopped celery, and onions. A wooden spatula is seen stirring the colorful vegetables.
  • Pour the beef stock, ale, and diced tomatoes into the pot then stir to combine. Add in the bay leaves.
    1 cup beef stock, 12 ounce bottle brown ale or porter, 15 ounce can of diced tomatoes, 2 bay leaves
    A close-up of a pot filled with colorful vegetable soup, featuring chopped tomatoes, carrots, celery, onions, and two bay leaves on top. The broth is rich and red, with various vegetables visibly submerged.
  • Nestle the beef in the stew then cover and cook in the oven for 2 hours. With the last 30 minutes of cooking, you can opt to remove the lid to let the beef brown a bit.
    A close-up of a pot filled with beer braised pot roast. The stew contains chunks of beef, carrots, celery, onions, and diced tomatoes in a rich, brown broth. The colorful ingredients are mixed together, creating a hearty and appetizing appearance.
  • Once done cooking, let sit for 15 minutes and then serve!

Notes

Inspired by Amanda Frederickson and The Staub Cookbook

Nutrition

Serving: 1 serving | Calories: 428 kcal | Carbohydrates: 14 g | Protein: 35 g | Fat: 25 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 1122 mg | Potassium: 952 mg | Fiber: 2 g | Sugar: 7 g

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