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About This Beer Pot Roast
The affinity between a well chosen brew and beef goes beyond pairing the two to amplify each others flavor base. In our cooking with beer escapades we tend to fall on the combination again and again to create flavor packed, tender meat. A pot roast braised in beer is a perfect example.
Whether a classic Dutch oven pot roast or a crock pot version, cooking beef low and slow in a flavorful beer infused liquid never disappoints - tender texture and amazing flavors are guaranteed.
To demonstrate this recipe we are using rump and porter ale. We also list the most suitable beef cuts and beer styles you can call upon to recreate the dish.
Best Cuts of Beef for Beer Braised Pot Roast
By definition a pot roast is a sizable piece of beef that is first browned and then simmered covered, for prolonged time, in a flavorful liquid, such as beer/and or stock.
During the process the connective tissue breaks down, the collagen that makes the meat tough slowly melts into gelatin and in result the beef finishes juicy and tender.
To that effect what makes a cut of beef perfect for a pot roast is tough meat with well exercised connective tissue.
In fact, the tougher the cut, the better the pot roast will turn out. Select one of the following:
- Rump (also known as bottom round)
- Top round (very similar to rump, but a bit more tender, both come from the same rear part of the cow known as round primal)
- Eye of round (very lean and flavorful at the same time)
- Chuck tender roast
- Chuck roast (versions include chuck eye roast, shoulder roast, clod roast or arm roast)
- Brisket (the most expensive option, cut from the lower chest portion of the animal, under the chuck)
Best Beer for Pot Roast
Our most favorite brew to braise a pot roast with is porter ale. We prefer English style porters (ex. Black Jack Porter by Left Hand Brewing, or Mayflower Porter from Mayflower Brewing), which are typically dominated by a robust, roasty maltiness and have low to no hop aroma.
Other excellent beer styles to use with pot roast are:
- brown ales
- stout ales
- bock or doppelbock dark lager
- Munich dunkel dark lager
- amber lagers such as Marzen or Vienna lager
- Belgian dark ales (such as abbey or dubbels, Flanders red-brown)
Ingredients for Fork Tender Beef Roast with Beer
Rump. As one of the leanest cuts of beef it is truly perfect for a beer braise. See section above for more recommendations.
Flour, kosher salt and pepper. Mixed together to season the beef before browning it. The flour also helps thicken the braising liquid.
Cooking oil. To sear the beef in. Olive oil or vegetable oil are ideal.
Onion. For savory flavor. Even if you make the roast without veggies, you need the onion for flavor.
Garlic. Same as above. If you do not have garlic cloves use garlic powder as replacement.
Tomato paste. Adds a bit of acidity to balance the sauce for the braise.
Beer. We used a robust, sweetish porter (Graham Cracker Porter from Denver Beer Co.) See section above for more ideas.
Beef stock. Works in combination with the porter to create a rich braising liquid. Feel free to add a bay leaf to the mixture.
Brown sugar. Boosts the flavor base of the beer and contributes caramel notes.
Thyme. The perfect herb to use with porter and onions. Other fresh herbs you can use are oregano, parsley or summer savory. Reserve a few sprigs for garnish.
Root vegetables. We used gold potatoes and carrots. Consider parsnips, turnips, various sweet potatoes etc.
Workflow for Pot Roast with Ale
- Sear the beef. Mix together flour, salt and pepper. Dust over the room temperature beef and pat it to coat nicely. Brown on all sides in cooking oil over medium-high heat in Dutch oven.
- Prepare the braising liquid. Lower the heat and temporarily remove the beef. Saute the onions for a couple of minutes. Stir in the tomato paste and garlic and add the porter. Scrape off brown bits from the bottom. Add the beef broth, brown sugar and thyme.
- Bring to boil and transfer to the oven. Place the rump roast back into the pot and surround with the potatoes and carrots. Bring to boil, cover and place in a 275 -300 F oven.
TIP: During braising check on the pot roast from time to time to make sure that there is plenty of moisture. You may need to add a bit of porter or stock or even just water if you notice that the braising liquid reduces significantly.
How Long to Braise a Beer Pot Roast?
The short answer is - until it is fall-apart-tender.
Time will vary based on the specific cut of beef, its size and your oven's temperature/calibration.
As a general rule of thumb, budget about an hour per pound of beef. The longer you cook it slowly, the better.
Even though per food safety standards beef is done and safe to eat at 145 F, this should not be your guideline. Braise until the beef is tender enough to be easily shredded with a fork.
TIP: If your pot roast is still a little tough after the number of hours you estimated - it simply needs more time. The only way to make it very tender is to continue braising it, low and slow, until the meat easily falls apart. That being said, do not over cook it. Simply continue cooking and check it every 20 minutes until you are satisfied with the results.
Plate It Up
Family Style. To serve as a complete meal, family style:
- First, scoop out the vegetables and transfer them to a serving platter.
- Next, break up the beef into large chunks and transfer it next to the veggies.
- Finally spoon the delicious braising liquid left in the Dutch oven over the meat. Garnish with fresh thyme or a bit of chopped parsley.
Because the rump is quite lean you won't need to skim fat from the braising juices. They will keep the broken up beef moist and will also give it an appetizing, rich gloss.
Tacos, Nachos, Sliders, Sandwiches. This is our preferred method to enjoy the beer braised roast when we cook it only with onions.
- Shred the beef while still in the Dutch oven (smaller than the chunks you serve family style) and let it soak up the delicious braising liquid.
- Transfer to a serving platter, buffet style and let everyone assemble their own taco or sandwich. This presentation is great for low key nachos, tacos or sliders bars.
How to Make Pot Roast Gravy
The braising liquid is a precious source of flavor and you can easily convert it into gravy to serve alongside the beef. Refer to the recipe card for instructions on how to make it.
Pot Roast Sides
If you decide not to prepare the potatoes and carrots as directed by the recipe or simply need a few extra sides for variety - below is a list of some of the best side dishes for pot roast (the names are hyperlinked to the recipes).
Mashed potatoes - the richer and the creamier, the better.
Butter potatoes - easy to prepare these make a wonderful backdrop to pot roast.
Roasted carrots - perfect texture with a tangy-sweet beersamic glaze.
Roasted rutabaga or parsnips/turnips - roasting brings out the sweetness of root vegetables to create a wonderful winter companion to the tender beef.
Sauteed broccolini - a more delightful alternative to broccoli with just the right texture.
Pan-fried asparagus - blisfully blistered for more flavor and steam-fried to improve the texture.
Sauteed mushrooms and onions - a luxurious but easy to prepare side compatible with beef.
Quick biscuits - drop biscuits are a breeze to prepare whether you add a bit of beer, soda or buttermilk in the batter.
Irish brown bread - with its malty sweetness and dotted with oats, this loaf makes a wonderful companion to pot roast and gravy.
Other Recipes You Might Like
Beer Braised Short Ribs
Tri Tip Crock Pot
Beef in Guinness
German Beef Goulash with Dark Lager
Belgian Beef Stew (Carbonnade)
Porter Onion Gravy
Recipe
Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale)
Ingredients
- 3 lbs beef roast rump (aka bottom round, top round, chuck or brisket)
- 1 tablespoon flour
- salt to taste, but use generously
- pepper to taste, but use generously
- 2 tablespoon cooking oil
- 1 onion rough chop
- 3 cloves garlic minced
- 1 tablespoon heaping tomato paste
- 12 oz porter ale*
- 2 cups beef stock
- 1 tablespoon 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
POT ROAST GRAVY (Optional)
- 3 tablespoon butter
- ¼ cup AP flour
- 1 ½ to 2 cups of braising liquid pot roast juices
Instructions
- 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.
POT ROAST GRAVY
- To make pot roast gravy first be sure to replenish liquids (see step 7) in order to have sufficient amount of braising juices in the pot to use in the gravy.
- 1. In a medium-sized saucepan melt butter over medium heat. Whisk in the flour, allow to cook for about 30-40 seconds.
- 2. Begin to gradually add the pot roast juices (if you do not have enough add beef stock as needed) while whisking vigorously to stop lumps from forming. Stop adding once the gravy reaches the desired consistency. Transfer to gravy boat and serve.
dave
Was so good. Excellent recipe. Used chuk roast.
Milena Perrine
Question from Kim Thomas:
Can I do this in a crockpot?
Absolutely. Sear the meat as instructed, then use crock pot set to low for 6-7 hours or high for about 3-4 hours. Use fork test to gauge desired tenderness.
Gale
I am making this tomorrow to be reheated on Sun.. How do you suggest reheating?
Many thanks..
Milena Perrine
Gale, reheat it on medium-low heat in the Dutch oven or the low setting of a slow cooker. It normally tastes better the day after it was cooked, so should be delicious on Sunday!
Gale
MILENA, you were right it was so tender and delicious!! I am making this again and thinking about serving it with creamy polenta!! I'll let you know how it goes. Thank you for your response!!
Tonya
Most recipes call for wine with broth to braise. I had none, so I was tickled to find using what I had on hand (beer). I am gathering ingredients as we speak...can't wait to try this!
Milena Perrine
The porter introduces such lovely flavors - hopefully you enjoy the outcome, Tonya.
Katherine | Love In My Oven
I need to try braising a pot roast with beer! Yum! Your page always makes me so hungry, Milena!! This is so perfect for a traditional Sunday dinner with all of the fixings 🙂
Jennifer
It has been a bit since I made a pot roast, so excited to try with dark beer.
Leanne
I love braising beef with beer. It's so tender and tasty. And I can tell from your photos that this pot roast is especially tender! We just had another dumping of snow last night, so I'm in need of all the comfort food today. This would hit the spot!
Kelsie | the itsy-bitsy kitchen
I haven't had pot roast in forever! My mom used to make it regularly when I was growing up and now I'm craving it. . .I'll have to try this recipe!