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 finely chopped onions
  • 2 sprigs fresh sage (or ½ tsp. dried)
  • 5 oz. thick-sliced (¼ inch) bacon, cut into ½-inch squares (to yield 1 cup)
  • 2 cups peeled, diced carrots (¾-inch chunks)
  • 1-½ cups homemade or low-salt chicken or beef broth
  • + 8 more ingredients
    • 2 cloves garlic, smashed
    • 1 Tbs. Dijon mustard or prepared horseradish
    • 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
    • 2 Tbs. vegetable oil
    • ¼ cup balsamic vinegar

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
    • 1 4-pound chuck eye roast or other chuck roast
    • 2 tablespoon(s) extra-virgin olive oil
    • 12 ounce(s) diced bacon
    • +8 other ingredients

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