Beer-Braised Pot Roast

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

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
    • 6 thyme sprigs
    • 1.5 teaspoon(s) cornstarch mixed with 2 tablespoons water
    • 1.5 pound(s) parsnips
    • Kosher salt and freshly ground pepper
    • +7 other ingredients

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