Beer-Braised Pot Roast

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

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
    • 12 ounce(s) diced bacon
    • All-purpose flour
    • 1.5 pound(s) parsnips
    • +7 other ingredients

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