Beer-Braised Pot Roast

Beer-Braised Pot Roast
Photo by


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

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
    • 12 oz. amber ale
    • 1.5 pound(s) parsnips
    • Kosher salt and freshly ground pepper
    • 3 cup(s) beef stock or low-sodium broth
    • 3 clove(s) garlic
    • +6 other ingredients

Best Wine Deals

See More Deals

Snooth Media Network