Beer-Braised Pot Roast

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

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 4-pound chuck eye roast or other chuck roast
    • 1.5 pound(s) parsnips
    • 2 tablespoon(s) extra-virgin olive oil
    • +7 other ingredients

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