This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Pam

Recipe Summary

prep:
20 mins
cook:
2 hrs 50 mins
total:
3 hrs 10 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
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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

568 calories; protein 33.8g; carbohydrates 38.7g; fat 29g; cholesterol 98.2mg; sodium 300mg. Full Nutrition
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Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2010
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 horseradish. Wow! This was good. Potato's and carrots were perfect and I did not cook them as long on top of the stove as suggested prior to putting the roast into the oven. First meal made with my new Tromintina brand 6.5qt Dutch Oven -red (WALMART Web ordered $54.00 Nice!). Read More
(38)

Most helpful critical review

Rating: 1 stars
07/03/2011
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 good roast needed. Veggies were equally unimpressive. I will not attempt again. Although it did inspire me to add some stout to my corn beef and cabbage recipe and that was delish! Read More
(6)
103 Ratings
  • 5 star values: 66
  • 4 star values: 27
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
01/27/2010
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 horseradish. Wow! This was good. Potato's and carrots were perfect and I did not cook them as long on top of the stove as suggested prior to putting the roast into the oven. First meal made with my new Tromintina brand 6.5qt Dutch Oven -red (WALMART Web ordered $54.00 Nice!). Read More
(38)
Rating: 5 stars
10/26/2009
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 3 hours on high. Delicious! Read More
(32)
Rating: 5 stars
10/13/2009
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 of Fall brew in the bargain bin and used my chuck roast I got on sale, for this outstanding dinner! I roasted some brussel sprouts and tossed them in to the hot tub as well! I started this at 12:30pm and by 3:30, it was fork tender and just waiting for us to catch up. I served this with buttered hoggie rolls from the bakery down the street. Delicious! Thank You Pam:) I am a happy wife tonight!! Patty Read More
(26)
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Rating: 5 stars
12/22/2010
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 tender. I cut the veggies a little on the large side and they cooked perfectly. They didn't get mushy and held their shape. Thanks for sharing an awesome recipe. Read More
(16)
Rating: 4 stars
06/15/2009
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 which for some reason doesn't seem to happen in my crock pot. Read More
(14)
Rating: 5 stars
11/09/2010
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 vegetables. I love recipes that make their own gravy too! Read More
(14)
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Rating: 5 stars
01/26/2010
didn't use the tomato and I don't think it mattered. This is a keeper. Read More
(11)
Rating: 5 stars
07/25/2011
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 with it however that's just me being picky:-) The only changes I made were to add some chopped up green beans (they were about to go bad had to put them to good use!) Read More
(9)
Rating: 4 stars
03/08/2011
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 up more like a beef stew than a roast. However, the flavor was excellent. I dont think the flour quite thickend it enough. Will have to try this again cooking veggies less on stove. Or maybe not cook them on the stove at all, and just saute onion and garlic and then pour stock and beer and flour in to make the 'gravy' part. Then put veggies in, and meat, and put it in the oven. Read More
(9)
Rating: 1 stars
07/03/2011
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 good roast needed. Veggies were equally unimpressive. I will not attempt again. Although it did inspire me to add some stout to my corn beef and cabbage recipe and that was delish! Read More
(6)
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