Pot Roast Made with Beer for the Pressure Cooker
Transform your weeknight dinners with this rich and hearty Pot Roast Made with Beer for the Pressure Cooker. Perfect for busy cooks, this recipe combines tender, fall-apart chuck roast with robust dark ale or stout, creating a deeply savory gravy that elevates the dish. Seasonal vegetables like carrots, celery, and Yukon Gold potatoes add wholesome texture, while fresh thyme and Worcestershire sauce infuse layers of aromatic flavor. The pressure cooker locks in moisture and reduces cooking time, bringing a comforting, melt-in-your-mouth meal to your table in just over an hour. Serve this impressive pot roast with crusty bread or a fresh side salad to round out the meal, and enjoy a cozy, flavor-packed dinner that’s perfect for family gatherings or chilly evenings.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 2 stalks Celery stalks
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Beer (dark ale or stout)
- 2 tablespoons Worcestershire sauce
- 2 Bay leaves
- 3 sprigs Fresh thyme sprigs
- 4 medium Potatoes (Yukon Gold or red potatoes)
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Set your pressure cooker to the sauté function and heat the olive oil. Once hot, sear the chuck roast on all sides until browned. Remove the roast and set aside.
Peel and chop the onion into wedges. Peel and cut the carrots into 2-inch pieces. Chop the celery stalks into 2-inch pieces, and mince the garlic cloves.
In the same pressure cooker, add the onion, carrot, and celery, cooking for 3-4 minutes until softened. Stir in the garlic and tomato paste, and sauté for another minute until fragrant.
Pour in the beef broth, beer, and Worcestershire sauce. Scrape the bottom of the pot to deglaze and lift any browned bits.
Return the seared chuck roast to the pressure cooker. Add the bay leaves and thyme sprigs.
Scrub and quarter the potatoes, leaving the skin on. Arrange the potato pieces around the roast in the pressure cooker.
Lock the lid on the pressure cooker and set it to high pressure for 60 minutes. Once done, allow the pressure to naturally release for 10 minutes before performing a quick release for any remaining pressure.
Carefully remove the lid. Transfer the roast to a cutting board and let it rest for 5-10 minutes. Remove the bay leaves and thyme stems from the pot.
Slice the roast into thick pieces and serve with the vegetables and cooking liquid as gravy.
Nutrition Facts
Calories |
4176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11997 mg | 522% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 30.0 g | ||
| Protein | 380.2 g | 760% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 488 mg | 38% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 8800 mg | 187% | |
*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.
