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

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Recipe Summary

prep:
15 mins
cook:
2 hrs 15 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.

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  • 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

387 calories; protein 33.9g 68% DV; carbohydrates 8g 3% DV; fat 21.8g 34% DV; cholesterol 92.2mg 31% DV; sodium 418.2mg 17% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2003
This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan not glass - with salt pepper olive oil paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth. Read More
(68)

Most helpful critical review

Rating: 3 stars
11/01/2010
I cooked a 3 pound roast on the stove as directed. And it took 4 1/2 hrs. Read More
(4)
134 Ratings
  • 5 star values: 72
  • 4 star values: 33
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
03/23/2003
This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan not glass - with salt pepper olive oil paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth. Read More
(68)
Rating: 5 stars
08/25/2004
I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender. Read More
(49)
Rating: 5 stars
08/29/2002
Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes! Read More
(46)
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Rating: 4 stars
04/27/2003
Very good results! I love using beer in pot roast as you get such a tender meat and nice flavor. The mushroom soup adds a nice creamy taste to the broth! Read More
(28)
Rating: 5 stars
03/13/2006
So easy. So tasty. I used my crockpot. Seared the meat first and sauteed the vegetables. Used Cream of Mushroom with Roasted Garlic soup. I used a tri-tip roast and it was so moist and tender that my 17 year old who is NOT a red meat fan, loved it. Next time will cook some wide egg noodles and serve it like a stroganoff. Read More
(23)
Rating: 4 stars
08/29/2002
Yum! This was really good and really easy. Don't be intimated by the cooktime. All you need to do is toss stuff in a dutch oven and let everything simmer for a while. Read More
(21)
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Rating: 4 stars
08/13/2008
I love cooking with either beer or wine which is why this recipe caught my eye. I did omit the cloves as I'm not a huge fan. I also added some beef broth, more seasonings and a bit of Gravy Master. Once the meat was done, I thickened with flour and some of the fat that had accumulated. This also works really nicely in the slow cooker once you've browned the meat. Just make sure you deglaze the pan with the liquid before transferring it to the crock pot. Very good Christy and thank you! Read More
(18)
Rating: 5 stars
10/28/2007
A couple weeks ago I made a roast from a recipe on this site and proclaimed it to be the best roast I'd ever had. Well, this is taking it's spot. The meat was beyond tender and so juicy. I did put all the ingredients, plus a bag of baby carrots, into the slow cooker instead. Cooked it on high for 6 hours, low for one. Thickened the gravy with instant potato flakes. So, so, SO good! Read More
(14)
Rating: 5 stars
08/25/2010
I'm not a fan of pot roast myself, but I made this in the crock pot for my boyfriend. I always ask him how many stars he thinks I should put on A.R., lol! He says this one is definitely deserving of 5! I didn't have any celery, so I skipped it. I browned the roast in bacon drippings as per one suggestion I read. Then I tossed it in the slow cooker, covered it with the onions and garlic, and dumped in my beer (Yuengling Lager) and mushroom soup. I did this just as I was leaving for work, and 6 hours later he enjoyed an awesome homemade meal while I was away. Thank you ChristyJ! Read More
(8)
Rating: 3 stars
11/01/2010
I cooked a 3 pound roast on the stove as directed. And it took 4 1/2 hrs. Read More
(4)