Root Beer Pot Roast
Elevate your next comfort food dinner with this irresistible Root Beer Pot Roast—a tender, slow-cooked beef chuck roast infused with the subtle sweetness of root beer and savory undertones of Worcestershire sauce and tomato paste. Perfectly seared to lock in flavor, the roast is nestled alongside hearty carrots and potatoes, creating a one-pot meal that's as satisfying as it is easy to prepare. Aromatic thyme and bay leaves add depth, while the root beer creates a unique caramelized richness in the sauce. Ideal for cozy family dinners or special gatherings, this recipe highlights the perfect balance of sweet and savory in every fork-tender bite. Serve this delicious pot roast with its luscious sauce for a comforting dish that’s sure to impress.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium carrots, cut into chunks
- 4 medium potatoes, quartered
- 2 cups root beer
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
Instructions
Preheat the oven to 325°F (163°C).
Season the beef chuck roast evenly on all sides with salt and black pepper.
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chuck roast for 3-4 minutes on each side until a deep brown crust forms. Remove the roast and set it aside on a plate.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the carrots and potatoes, tossing to coat them in the onion and garlic mixture.
Add the root beer, beef broth, Worcestershire sauce, and tomato paste to the pot. Stir to combine.
Nestle the seared chuck roast back into the pot, ensuring it is partially submerged in the liquid.
Add the fresh thyme sprigs and bay leaves to the pot.
Bring the mixture to a gentle simmer over medium heat, then cover the pot with a tight-fitting lid.
Place the Dutch oven in the preheated oven and cook for 3.5 to 4 hours, or until the roast is fork-tender and the vegetables are fully cooked.
Remove the pot from the oven and carefully discard the thyme sprigs and bay leaves.
Let the roast rest for 10 minutes before slicing or shredding.
Serve the pot roast with the carrots, potatoes, and a generous drizzle of the flavorful root beer sauce.
Nutrition Facts
Calories |
4720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 78.6 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 8879 mg | 189% | |
*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.
