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Irish Stout Beer Pot Roast

Irish Stout Beer Pot Roast

  • Prep

    25 m
  • Cook

    8 h
  • Ready In

    8 h 25 m
imlissyb

imlissyb

I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

  1. Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
  2. Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

thatgirldina
24

thatgirldina

11/22/2010

Loved this recipe! I've even made it twice this month! The only substitution I made was sweet potatoes for white potatoes. The meat was moist and delicious and the veggies perfect. My entire family loved it!

jessica
19

jessica

11/18/2010

I thought this was an amazing roast recipe. my family loved it! It has a nice robust flavor from the Guinness. Nice and moist. Will def make again.

Linda Farrell
17

Linda Farrell

11/17/2010

I used 12 ozs Sammy A draft, 1 can 25% less sodium cream of mushroom soup, homemade dry onion soup mix (from this site). I used regular potatoes and chip carrots. I also added a little corn starch to help thicken up the gravy. I don't add salt to any meal so if you want it, add it to your plate. Were quite pleased with this keeper!

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