Beer-Braised Pot Roast

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

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
    • 1 4-pound chuck eye roast or other chuck roast
    • 6 thyme sprigs
    • 1.5 pound(s) parsnips
    • 3 clove(s) garlic
    • +6 other ingredients

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