Beer-Braised Pot Roast

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

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