Name: Beer Braised Pot Roast
Total time: 3 h 30 min
Yield: 6 to 8 Servings
Cuisine: American
Ingredients: 3 lbs Chuck Roast; 2 large carrots; 1 onion; 2 parsnips; 4-5 medium potatoes; 2 Tbsp olive oil; 1 clove garlic minced; 3 oz can chipotle peppers in adobo sauce control heat by using less chipotle peppers; 2 cups beef stock; 1 pint beer preferably pilsner; 2 bay leaves; Kosher salt

Preparation

Step 1

Preheat oven to 325°F.
Step 2

Peel carrots, onion and parsnips, then cut into large chunks. Do the same with potatoes, but keep them aside.
Step 3

Place a large 6-8-quart heavy based pot over HIGH heat. Add 1 Tbsp. of olive oil.
Step 4

Pat the roast dry on both sides then season well with salt. Place into pot and brown well on both sides.
Step 5

Once browned, remove roast and add remaining olive oil to the pot. Add garlic, carrots, onion and parsnips and cook 5-6 minutes until lightly softened. Stir occasionally and try to loosen all the browned bits from the bottom of the pot.
Step 6

Add the chipotle peppers in adobo sauce, beer, bay leaves, and stock and bring to a boil. Once boiling, reduce the heat to simmer and add the browned roast back to the pot. Nestle roast on top of veggies. The liquid should come at least ¾ up the sides of the roast. If not, add a little water or additional stock. Arrange the cut potatoes in the liquid at the sides of the roast.
Step 7

Cover and place in the oven to cook for 2 hours 45 minutes to 3 hours or until tender. Remove the roast from pot and slice or pull to serve. Use a slotted spoon to carefully remove veggies from the braising liquid – they will be very soft.

Nutrition Information

Nutrition information per serving: 610 Calories; 265 Calories from fat; 29.5 g Total Fat (10.8 g Saturated Fat; 13.6 g Monounsaturated Fat); 161.3 mg Cholesterol; 447.3 mg Sodium; 36.0 g Total Carbohydrate; 5.4 g Dietary Fiber; 45.3 g Protein; 5.2 mg Iron; 1120.2 mg Potassium; 0.2 mg Thiamin; 0.3 mg Riboflavin; 12.6 mg Niacin (NE); 0.9 mg Vitamin B6; 2.9 mcg Vitamin B12; 10.0 mg Zinc; 39.2 mcg Selenium; 172.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber and Thiamin.

Share Your Beef-Loving Experience! Cancel reply

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

You must login to comment.

Continue with Facebook

Continue with Google

1 comment on "Beer Braised Pot Roast"

Jennifer Matison says:

November 28, 2022 at 10:16 pm

Recipe Rating

No Review Provided

3 HRS 30 MINS

6 to 8

12

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Nutrition Information

Recipe Rating

Recipe Rating

Szechuan Skirt Steak with Crispy Rice

Cocoa-Rubbed Mole Negro Skirt Steak

Lone Star Beef & Veggie Burger

Texas BBQ Burnt End Sandwich

3 HRS 30 MINS

6 to 8

12

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Nutrition Information

Share Your Beef-Loving Experience! Cancel reply

1 comment on "Beer Braised Pot Roast"

Recipe Rating

Share Your Beef-Loving Experience! Cancel reply

1 comment on "Beer Braised Pot Roast"

Recipe Rating

Related Recipes

Szechuan Skirt Steak with Crispy Rice

Cocoa-Rubbed Mole Negro Skirt Steak

Lone Star Beef & Veggie Burger

Texas BBQ Burnt End Sandwich