Best 3 Stout Pot Roast Recipes

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Stout pot roast is a hearty and flavorful dish that is perfect for a winter meal. The beef is braised in a stout beer, which gives it a rich and complex flavor. The vegetables in the pot roast also absorb the flavor of the beer, making them tender and delicious. This dish is easy to make and can be cooked in a slow cooker or on the stovetop. Serve it with mashed potatoes, rice, or your favorite vegetables for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

STOUT & SHIITAKE POT ROAST



Stout & Shiitake Pot Roast image

Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. -Madeleine Bessette, Coeur d Alene, Idaho

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons olive oil, divided
1 boneless beef chuck roast (2 to 3 pounds)
2 medium onions, sliced
1 garlic clove, minced
1 bottle (12 ounces) stout or nonalcoholic beer
1/2 ounce dried shiitake mushrooms (about 1/2 cup)
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon dried savory
1 pound red potatoes (about 8 small), cut into 1-inch pieces
2 medium carrots, sliced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown roast on all sides; remove from pan., In same pan, heat remaining oil. Add onions and garlic; cook and stir until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory. Return roast to pan. Bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in remaining ingredients. Return to a boil. Reduce heat; simmer, covered, 15-25 minutes longer or until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts : Calories 441 calories, Fat 21g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 33g protein.

STOUT POT ROAST



STOUT POT ROAST image

Categories     Soup/Stew     Beef     Braise     Dinner

Number Of Ingredients 12

1 3-4 pound chuck roast
2 cups beef broth
16 oz of dark-colored stout
2 medium onions, diced
3 cloves garlic, minced
4 carrots, peeled and sliced into 2″ pieces
1 small head of cabbage, cut into wedges
2 tbsp olive oil
kosher salt
black pepper
3 tbsp cold water
2 tbsp cornstarch

Steps:

  • Heat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large dutch oven over medium-high heat for 2 minutes. Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the dutch oven and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Add the beef stock to the pan, then slide the beef into the stock. Cover, and cook for 1 hour. Reduce oven temperature to 350. Remove the roast from the oven, add the stout, re-cover, and cook for an additional 1 hour 15 minutes. Remove roast again, add the vegetables and re-cover. Cook for an additional 45 minutes. To make the gravy, remove the roast (and, it will be falling apart!) and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it's magic and the gravy thickens. You can try to slice the pot roast, but I just like to use two forks to pull it apart into large chunks.

Tips:

  • Use a good quality stout beer for the best flavor. A dark stout will give the pot roast a richer flavor, while a lighter stout will result in a more mild flavor.
  • Brown the beef before cooking it in the slow cooker. This will help to develop the flavor and create a nice crust on the outside of the roast.
  • Add plenty of vegetables to the slow cooker. This will help to add flavor and nutrients to the dish.
  • Cook the pot roast on low heat for 8-10 hours, or until the beef is fall-apart tender.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or your favorite side dishes.

Conclusion:

Stout pot roast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the stout beer, vegetables, and spices creates a flavorful and tender roast that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give stout pot roast a try!

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