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My review
Pot Roast, Vegetables, and Beer
Pam
"This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables."
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Ingredients
3 h 10 m servings 568 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts
Per Serving: 568 calories; 29 g fat; 38.7 g carbohydrates; 33.8 g protein; 98 mg cholesterol; 300 mg sodium. Full nutrition
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Reviews
Read all reviews 7291 Ratings
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Most helpful positive review
1/26/2010
Want to influence relatives and win friends? This recipe was excellent! However, I used what I had available. Coors Lite beer, chicken stock w/ one beef bullion cube and a course mustard with...
Most helpful critical review
7/2/2011
Flavorless. Cooking the roast in beer had the same effect as cooking brats/dogs in beer - it reduces the saltiness of the meat and adds a beer flavor. Unfortunately, that's just not what a goo...
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1/26/2010
Want to influence relatives and win friends? This recipe was excellent! However, I used what I had available. Coors Lite beer, chicken stock w/ one beef bullion cube and a course mustard with...
10/24/2009
Performed all of the steps prior to placing the roast on top in a skillet and stockpot, transferred everything to a slow cooker and finished it there. my 3lb roast was at 145 degrees after about...
10/12/2009
This was perfect for this cold fall day! Made the house smell like a yeast feast and I hope the neighbors were green with envy all afternoon! I love this and the family ate it up! I found a 6pk ...
12/20/2010
I can't even say how many pot roast's I have made in my lifetime, but this recipe takes the cake. I cooked this on high in my crockpot for about 7 hours. The meat had tons of flavor and was very...
11/6/2010
This was an awesome roast recipe! We totally enjoyed this, this is comfort food at it's Best! Thank You for this recipe.I will be using this one regularly. I added 2 stalks of celery to the vege...
6/11/2009
This is a fairly good roast and it cooked quickly in the oven, which was nice. I personally didn't love the tomato paste. It gave it a bit of an odd flavor. And the veggies got too soft, whic...
1/25/2010
didn't use the tomato and I don't think it mattered. This is a keeper.
7/25/2011
Very tasty! Made this in a crock pot (on low for 10 hours or so) and everything was tender and delicious. Would have been even better poured over mashed potatoes instead of having potatoes in w...
3/7/2011
Left out tomato paste (didn't want to buy a can of it for one TBSP). Veggies got too soft. I used Karelian pot roast, which is actually chunks of pork and beef instead of a whole roast. It ended...