Beer-Braised Pot Roast

Beer-Braised Pot Roast
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  • 2 cloves garlic, smashed
  • 2 cups peeled, diced rutabagas (¾-inch chunks)
  • Kosher salt and freshly ground black pepper
  • 5 oz. thick-sliced (¼ inch) bacon, cut into ½-inch squares (to yield 1 cup)
  • 5 whole black peppercorns
  • ¼ cup balsamic vinegar
  • 1 Tbs. Dijon mustard or prepared horseradish
  • + 8 more ingredients
    • 2 cups peeled, diced parsnips (¾-inch chunks)
    • 2 cups peeled, diced carrots (¾-inch chunks)
    • 2 Tbs. vegetable oil
    • 1 4-lb. boneless beef chuck pot roast
    • 1-½ cups homemade or low-salt chicken or beef broth
    • 2 sprigs fresh sage (or ½ tsp. dried)
    • 1-½ cups beer or ale
    • 1-½ cups finely chopped onions

Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, sage and peppercorns in the c...

View full recipe at Fine Cooking


Variations on Beer-Braised Pot Roast

  • Beer-Braised Pot Roast
    • Kosher salt and freshly ground pepper
    • 3 cup(s) beef stock or low-sodium broth
    • 2 tablespoon(s) extra-virgin olive oil
    • 1.5 pound(s) parsnips
    • +7 other ingredients

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