Beer-Braised Pot Roast with Root Vegetables
A 3 lb seared chuck roast cooked 9 hours on LOW in a dark beer with carrots, parsnips and potatoes, with the cooking liquid reduced into a sauce.
Beer-Braised Pot Roast with Root Vegetables
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursA 3 lb seared chuck roast cooked 9 hours on LOW in a dark beer with carrots, parsnips and potatoes, with the cooking liquid reduced into a sauce.
Ingredients
3 lb boneless chuck roast
1½ tsp kosher salt
1 tsp black pepper
1 tbsp olive oil
1 bottle (12 oz) dark ale or stout
½ cup low-sodium beef broth
2 tbsp Dijon mustard
1 tbsp brown sugar
3 carrots, cut in chunks
2 parsnips, cut in chunks
1 lb baby potatoes, left whole
1 large yellow onion, cut in wedges
4 garlic cloves, smashed
3 sprigs fresh thyme
Directions
- Season the roast and sear it in the oil 3 to 4 minutes per side.
- Put the carrots, parsnips, potatoes, onion and garlic on the bottom of the slow cooker.
- Set the roast on top and add the thyme.
- Whisk the beer, broth, mustard and brown sugar in the hot skillet, scraping up the browned bits.
- Pour the liquid around the roast.
- Cover and cook 9 hours on LOW without lifting the lid.
- Test with two forks for a clean separation.
- Move the roast and vegetables to a platter.
- Simmer the liquid in a saucepan for 10 minutes until it thickens slightly.
- Pour the sauce over the sliced roast and vegetables.
Notes
- Use a dark, low-bitterness beer. Gluten-free beer works in the same amount. The alcohol cooks out over the long braise.
Why beer works in Beer-Braised Pot Roast
A dark, low-bitterness beer adds a malty depth, and the Dijon and brown sugar balance it. The alcohol cooks out over the long braise, so the gravy tastes rich, not boozy. Parsnips bring a gentle sweetness to the root vegetables.
Swaps for Beer-Braised Pot Roast
Gluten-free beer works in the same amount. A stout gives a stronger flavor if you like that. Do not use a hoppy IPA, which turns bitter after nine hours. Turnips can replace the parsnips.
Beer-Braised Pot Roast with Root Vegetables leftovers and sides
Serve with crusty bread to mop up the sauce. Leftovers keep 3 to 4 days in the fridge in the sauce and make good sandwiches.
The mistake is skipping the skillet deglaze. The browned bits carry much of the flavor, so scrape them into the liquid.
Parsnips and carrots go in the pot raw, so cut them in even chunks to cook at the same pace. Strain and simmer the juices on the stove for a thicker gravy if you like.
Beer-Braised Pot Roast with Root Vegetables at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Beer-Braised Pot Roast with Root Vegetables
Use a dark, low-bitterness beer. Gluten-free beer works in the same amount. The alcohol cooks out over the long braise.
Beer-Braised Pot Roast with Root Vegetables FAQ
How long does Beer-Braised Pot Roast with Root Vegetables take?
Beer-Braised Pot Roast with Root Vegetables takes 9 hours of cooking after 15 minutes of prep.
How many people does Beer-Braised Pot Roast with Root Vegetables serve?
This recipe makes 8 servings.
What do I need to make Beer-Braised Pot Roast with Root Vegetables?
14 ingredients, led by boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
