Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale)

Beer pot roast with gravy served on platter with root vegetables.

Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale)

How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.

5 from 2 votes

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Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Servings: -8 servings

Calories: 999kcal

Author: Milena Perrine

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.

Notes

* Other suitable styles: brown ale, stout, bock, doppelbock, Munich dunkel, Marzen, Vienna lager (aka Mexican dark lager), Belgian abbey ale, Belgian dubbels, Flanders red-brown.

**Typically you need to budget for an hour per pound of beef. However, depending on the type of beef, size of your roast, and your oven's strength time will vary. If after 3 hours a 3 pound roast is not yet very tender, continue braising until fork tender. Check every 20 minutes.

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