Thursday, December 3, 2009

Beer Braised Pot Roast


Hello to everyone who commented on guest blogger Barb Goffman's post on Sunday.

We have a winner!
(but we don't know how to contact you)

Would "HSS" please contact -- JulieHyzy (at) AOL (dot) com?


Sometimes you just need a little comfort food.

For me, the comfort food becomes a necessity on a cold, wet day. Now, it was just as warm and sunny as anything over Thanksgiving—but now the temperatures have taken a dip and a bunch of rain has moved into the South.

Every once in a while, I do appreciate this kind of weather. It makes me so thankful to see the sunshine when it finally makes its appearance again! And, I’ll admit, there’s something cozy about staying inside on a rainy day—writing a book. Drinking some hot herbal tea. And cooking up some beer-braised pot roast, of course.

Beer Braised Pot Roast

Beer-Braised Pot Roast

  • 5 slices bacon
  • 1 beef chuck or sirloin roast (4 pounds)
  • 6 Tbsp all purpose flour
  • 1 tsp black pepper (or to taste)
  • 1 tsp salt (or to taste)
  • 4 cups thinly sliced yellow onions
  • 8 ounces button mushrooms quartered
  • 1 Tbsp minced garlic
  • 1 tsp fresh thyme chopped
  • 1 bay leaf
  • 1 12 ounce dark beer (Warsteiner Premium Dunkel is great to use)
  • 1 cup low sodium beef broth
  • 3 cups diced tomatoes with their juices
  • 4 large carrots peeled and cut in strips
  • 2 Tbsp fresh parsley chopped


  • Preheat oven to 325
  • Heat large Dutch oven on medium heat, add bacon and cook until fat is rendered
  • Remove the bacon (you only use the fat in this recipe)
  • Leave the pot on the heat
  • Place flour in a shallow dish.
  • Pat roast dry with paper towels.
  • Season roast on all sides with salt and pepper dredge in flour shaking off excess.
  • Add roast to the pan and sear on all sides until well browned (8-10 minutes)
  • Remove the roast from the pan and set aside.
  • Add onions to the pan and cook 2-3 minutes until translucent
  • Add mushrooms and cook until they begin to color about 4 minutes, stir occasionally
  • Add garlic, thyme and bay leaf stir in until fragrant – less than a minute
  • Add beer, beef stock, tomatoes with juices to the pan. Stir and bring to a simmer.
  • Cover the pan tightly and place in the oven bake for 1 ½ hours.
  • Remove the pan from the oven and add carrots. (if you like pot roast with potatoes you would add them at this point)
  • Turn the roast. Cover the pan and return to the oven. Cook until beef shreds easily with fork and vegetables are tender (1 ½ to 2 hours depending on size of meat)
  • Remove from oven. Discard bay leaf.
  • Remove roast from pan and let sit 5 minutes. Shred meat using 2 forks or a fork and knife.
  • Skim the fat from the pan juices and discard.
  • Return meat to the pan. Add parsley and stir well.
  • Serve over rice or mashed potatoes spooning the roast, vegetables and gravy on top.

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams


  1. The weather in NYC this AM is really blustery, the sky overcast and ominous. So nice to come to MLK and see a heartwarming recipe like pot roast. (I also love recipes with leftovers, too, takes care of lunch the next day!) Thanks, E!

    “Where coffee and crime are always brewing…”
    Cleo Coyle on Twitter

  2. You're so welcome, Cleo! Hope you stay warm today.

    Mystery Writing is Murder

  3. Beer and bacon are in my favorite stew recipe, too. They meld with the rest of the ingredients and make such a delicious sauce. This recipe is going on my "must try" list, Riley!

    ~ Krista

  4. What a wonderful recipe to warm oneself from the inside out. With the temperatures getting colder here in Georgia, this will be a good recipe to try. Thanks for sharing.

  5. Thanks for calling out to HSS for me! Much appreciated!
    And thanks for this great recipe -- exactly the food I'm craving today!


  6. This makes me want to curl up by a fire with a good book and savor the pot roast (and the book) slowly. And I wouldn't mind a glass of that dark beer, if there's any left :)


  7. Krista--Hope you enjoy it!

    Mason--It's starting to get chilly, isn't it? They're even calling for snow here on Saturday! Crazy...

    Julie--You're so welcome! It's the kind of food that hits the spot, isn't it?

    Jen--I know what you mean! But there wouldn't be any of the dark beer left if I'm around. :)


  8. Well, I had the dreary, rainy day here. Unfortunately, it was leftovers and take-out pizza for supper instead of this. I'm sure the beer and bacon makes this really tasty.

  9. Two recipe questions 1-Did I miss it? I don't see a reference to putting the roast back in the pot. I assume it goes back in with the liquids for raising to simmer. 2-What is the total cooking time? 1 1/2 plus another 1 1/2-2 hours?
    Many thanks. It sounds very comfy