Best 3 Pot Roast Cooked In Beer So Tender It Falls Apart Recipes

Are you craving a comforting and flavorful dish that is perfect for a special occasion or a cozy weeknight dinner? Look no further than pot roast cooked in beer! This classic dish combines succulent chunks of beef, tender vegetables, and a rich, flavorful broth infused with the goodness of your favorite beer. With just a few simple steps and a bit of patience, you can create a pot roast that is fall-apart tender, bursting with savory flavors, and guaranteed to impress your family and friends.

Let's cook with our recipes!

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale) image

How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.

Provided by CraftBeering

Categories Cooking with Beer

Time 3h40m

Number Of Ingredients 17

Ingredients

3 lbs beef roast (rump (aka bottom round), top round, chuck or brisket)
1 tbsp flour
salt (to taste, but use generously)
pepper (to taste, but use generously)
2 tbsp cooking oil
1 onion, rough chop
3 cloves garlic, minced
1 tbsp (heaping) tomato paste
12 oz porter ale*
2 cups beef stock
1 tbsp dark brown sugar
8 sprigs thyme, leaves picked + more for garnish
1 lbs small gold potatoes or red potatoes, cleaned
4 carrots, sliced in diagonal chunks
3 tbsp butter
1/4 cup AP flour
1 1/2 to 2 cups of braising liquid (pot roast juices)

Steps:

Bring the beef to room temperature before you handle it.
Mix flour, salt and pepper and coat the beef all over.
Preheat the oven to 275-300 F (depending on your oven's calibration).
Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
Reserve the juices to use in gravy (optional) and break up the roast before serving.

Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART

Pot Roast Cooked in Beer so Tender it Falls Apart image

It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000

Provided by Rita1652

Categories Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs boneless beef chuck roast
1 -2 can beer (1 can is optional)
6 carrots or 6 parsnips, cut into 2 inch pieces
1 onion, quartered
1 pepper, diced
15 mushrooms, halved
2 tablespoons dried onion flakes
1 sprig thyme
2 bay leaves
salt and pepper
2 tablespoons butter
1/4 cup flour

Steps:

In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
Season with salt and pepper.
Add 1 can beer.
And pour the other can for yourself!
Add rest of ingredients except butter and flour.
Put pot with cover into 325 degree oven for 3 hours.
Melt butter in micro and flour.
Remove roast and vegies from pan.
Add some drippings to butter then add back to pan.
Cook 5 minutes till nice and thick.
Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!

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

Ingredients

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

Tips:

Choose the right cut of beef: Chuck roast, rump roast, or brisket are all good choices for pot roast.
Brown the beef before cooking: This will help to develop flavor and color.
Use a good quality beer: The beer will add flavor to the pot roast, so it's important to use a beer that you enjoy drinking.
Add vegetables to the pot: Carrots, celery, onions, and potatoes are all good choices.
Season the pot roast well: Use salt, pepper, garlic powder, and onion powder to taste.
Cook the pot roast on low heat for a long time: This will help to tenderize the beef and develop the flavor.
Let the pot roast rest before serving: This will help the juices to redistribute throughout the meat.

Conclusion:

Pot roast cooked in beer is a classic comfort food that is easy to make and always a hit with a crowd. By following these tips, you can make a pot roast that is fall-apart tender and full of flavor. So next time you're looking for a hearty and satisfying meal, give pot roast cooked in beer a try. You won't be disappointed!