Beer-Braised Pot Roast

Beer-Braised Pot Roast
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  • 2 sprigs fresh sage (or ½ tsp. dried)
  • 2 cups peeled, diced carrots (¾-inch chunks)
  • 1-½ cups finely chopped onions
  • ¼ cup balsamic vinegar
  • 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
    • 2 Tbs. vegetable oil
    • 1 Tbs. Dijon mustard or prepared horseradish
    • 2 cloves garlic, smashed
    • 5 oz. thick-sliced (¼ inch) bacon, cut into ½-inch squares (to yield 1 cup)
    • 1-½ cups homemade or low-salt chicken or beef broth
    • 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
    • 1 4-pound chuck eye roast or other chuck roast
    • 3 cup(s) beef stock or low-sodium broth
    • 1 large onion
    • 12 ounce(s) diced bacon
    • 12 oz. amber ale
    • +6 other ingredients

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