Pot Roast, Vegetables, and Beer

Pot Roast, Vegetables, and Beer

53
Pam 1

"This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables."

Ingredients

3 h 10 m {{adjustedServings}} servings 568 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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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Reviews

53
  1. 66 Ratings

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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 ...