90 Minute Beer Brined Pot Roast
Achieve tender, melt-in-your-mouth perfection with this flavorful 90 Minute Beer Brined Pot Roast, a time-efficient twist on a classic comfort dish. Infused with the rich, malty depth of dark or amber beer, the beef chuck roast is brined alongside Worcestershire sauce, apple cider vinegar, and aromatic garlic for maximum flavor. After a quick sear, the roast is slow-braised in a Dutch oven with hearty baby potatoes, earthy carrots, celery, and a touch of fresh thyme, creating a one-pot feast that's ready in just 90 minutes. Perfect for busy weeknights or special family dinners, this pot roast pairs beautifully with the caramelized vegetables and savory broth, offering a satisfying balance of simplicity and elegance.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 12 ounces Beer (dark or amber)
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Apple cider vinegar
- 4 Garlic cloves, minced
- 1 large Yellow onion, chopped
- 4 medium Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 1.5 pounds Baby potatoes
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 Fresh thyme sprigs
Instructions
In a large bowl, combine the beer, 1 cup of beef broth, Worcestershire sauce, apple cider vinegar, minced garlic, salt, and black pepper. Place the beef chuck roast into the mixture, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Remove the roast from the beer brine and pat dry with paper towels. Discard the brine. Let the roast rest at room temperature for about 15 minutes.
Preheat your oven to 350°F (175°C).
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the chuck roast on all sides for 2-3 minutes per side until deeply browned. Remove the roast and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally until the vegetables begin to soften.
Pour in the remaining 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the seared roast back to the pot along with the baby potatoes, bay leaves, and fresh thyme sprigs. Cover the pot with a tight-fitting lid and move it to the oven.
Roast in the oven for approximately 90 minutes, or until the meat is tender and easily pulls apart with a fork.
Carefully remove the pot from the oven and discard the bay leaves and thyme sprigs. Allow the roast to rest for 10 minutes before serving.
Serve the pot roast with the cooked vegetables and potatoes, spooning the flavorful broth over the top. Enjoy!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
