Pot Roast Cooked in Beer So Tender It Falls Apart
Sink your fork into this mouthwatering **Pot Roast Cooked in Beer So Tender It Falls Apart**, a hearty and flavorful dish that’s perfect for cozy dinners or special occasions. Slow-braised in a savory blend of beef stock, beer, tomato paste, and aromatic herbs, this recipe transforms a succulent beef chuck roast into melt-in-your-mouth perfection. Tender chunks of carrots, celery, and potatoes soak up the rich beer gravy, while the roast is seared to golden-brown perfection before being oven-braised to develop deep, satisfying flavors. With minimal prep and a long, slow roast in a Dutch oven, this one-pot comfort classic is as easy as it is impressive. Whether served with crusty bread or creamy mashed potatoes, this fall-apart tender pot roast is sure to be the star of your table.
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Recipe Information
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, cut into chunks
- 4 large russet potatoes, peeled and quartered
- 2 cups beef stock
- 12 ounces beer (lager or ale)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
Instructions
Season the beef chuck roast with salt and black pepper on all sides. Lightly dust the roast with flour, patting to ensure an even coat.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside on a plate.
In the same pot, add the diced onions and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Stir to combine and cook for 2-3 minutes.
Pour in the beef stock and beer to deglaze the pot, scraping the bottom to release any browned bits. Stir in the tomato paste and Worcestershire sauce until fully combined.
Return the seared roast to the pot, nestling it among the vegetables. Add the bay leaves, thyme sprigs, and rosemary sprigs.
Bring the mixture to a simmer over medium heat. Once bubbling, cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (160°C).
Cook for 4 hours or until the roast is fork-tender and falling apart. Check halfway through and stir the vegetables to ensure even cooking.
Remove the pot from the oven. Discard the bay leaves and herb stems. Carefully shred the roast into large chunks using two forks.
Serve the pot roast with the vegetables and spoon the rich beer gravy over the top. Enjoy with crusty bread or mashed potatoes!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1461 mg | 31% | |
*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.
