Pot Roast in Beer

Pot Roast in Beer

100
CHRISTYJ 101

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

Ingredients

2 h 30 m {{adjustedServings}} servings 387 cals
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Nutrition

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  • 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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Directions

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  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

100
  1. 131 Ratings

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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!