Pot Roast In Beer Recipes

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IRISH STOUT BEER POT ROAST



Irish Stout Beer Pot Roast image

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

Provided by Lisa Marie

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h25m

Yield 4

Number Of Ingredients 10

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 small onion, chopped
1 clove garlic, minced
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper
1 (10 ounce) bag baby carrots
1 (16 ounce) package baby red potatoes, cut in half
3 stalks celery, cut into 3-inch pieces

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.1 g, Cholesterol 129.2 mg, Fat 36.2 g, Fiber 5.1 g, Protein 38.2 g, SaturatedFat 13.6 g, Sodium 1271.6 mg, Sugar 7.2 g

POT ROAST IN BEER



Pot Roast in Beer image

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

Provided by CHRISTYJ

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves

Steps:

  • Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  • Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  • 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.
  • Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g

POT ROAST, VEGETABLES, AND BEER



Pot Roast, Vegetables, and Beer image

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

Provided by Pam

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 ½ pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g

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