Pot Roast, Vegetables, And Beer Recipe

Name: Pot Roast, Vegetables, And Beer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 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

Servings: persons

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 1/2 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

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.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (3 pound) beef pot roast, 1 onion, chopped, 5 cloves garlic, minced, and more.

Yes, Pot Roast, Vegetables, And Beer falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot Roast, Vegetables, And Beer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions