For an even richer flavor, sear the pot roast the day before and let it rest in the refrigerator overnight. Consider adding a splash of balsamic vinegar or Worcestershire sauce for extra depth. If the gravy is too thin at the end, remove the pot roast and vegetables, then simmer the gravy on the stovetop until it reaches your desired consistency. Serve with crusty bread or creamy mashed potatoes to soak up the delicious gravy.
Pot Roast, Vegetables, and Beer
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PREP TIME20 mins
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COOK TIME2 hrs 50 mins
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TOTAL TIME3 hrs 10 mins
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SERVING6 People
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VIEWS339
Savor the rich, deep flavors of this pot roast, slow-braised in dark beer with hearty vegetables. A comforting family favorite that transforms simple ingredients into a deeply satisfying meal, complete with a luscious gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol98 mg
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Fiber6 g
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Protein34 g
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Saturated Fat10 g
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Sodium300 mg
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Sugar8 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C).
02 Step
Recipe View Heat olive oil in a Dutch oven over medium-high heat. Brown pot roast on all sides in the hot oil until deeply colored; remove from the pan and set aside. (Approximately 8-10 minutes)
03 Step
Recipe View Add the chopped onion and minced garlic to the Dutch oven. Cook, stirring occasionally, until the onions are softened and lightly golden, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook, stirring occasionally, until they begin to develop some color, about 2 to 3 minutes.
04 Step
Recipe View Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
05 Step
Recipe View Gradually pour in the beef stock and dark beer, stirring continuously to prevent lumps. Bring the mixture to a boil.
06 Step
Recipe View Stir in the bay leaf, thyme, brown sugar, Dijon mustard, tomato paste, salt, and pepper. Return the pot roast to the pot, nestling it amongst the vegetables. Cover the Dutch oven with a tight-fitting lid.
07 Step
Recipe View Bake in the preheated oven until the beef and vegetables are completely tender and easily pierced with a fork, about 2 1/2 hours.
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RECIPE REVIEWS
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Kelton Mills
May 28, 2025The instructions were clear and easy to follow. My family loved it!
Emilia Hills
Feb 23, 2025Don't skip the searing step! It really adds a lot of flavor to the meat.
Keanu Johnson
Apr 1, 2024The brown sugar and Dijon mustard add a nice touch of sweetness and tang.
Joannie Paucek
Mar 22, 2024Easy to make and so flavorful. Definitely a crowd-pleaser!
Davin Prohaska
Dec 31, 2023I substituted red wine for the beer and it was still delicious!
Efren Schneider
Oct 26, 2023This recipe is amazing! The meat was so tender and the gravy was fantastic.
Sophie Beer
Jul 29, 2023This is my new go-to pot roast recipe!
Adelle Steuber
May 26, 2023I added parsnips and they were a great addition to the vegetables.