Name: Rich and Savory Beef and Beer Pot Roast
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup low-sodium beef broth; 1 large onion; 1 tsp chopped thyme; 1 tsp salt; 12 oz dark beer; 2 tbsp olive oil; 3 large carrots; 3 lbs beef chuck roast; 4 cloves garlic, minced; 4 medium potatoes

This Rich and Savory Beef and Beer Pot Roast features tender beef braised with malty beer and aromatic veggies. Perfect for a hearty dinner, it’s an easy recipe that blends robust flavors into a healthy, slow-cooked dish.

Why You’ll Love This Recipe

This rich and savory beef and beer pot roast is a flavorful, healthy dish that transforms tender beef into a robust delight with malty beer and aromatic veggies, perfect for a comforting dinner. Easy to prep and slow-cooked for depth, it’s packed with protein and nutrients. Versatile—serve with potatoes or bread—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

Sear Beef First: Adds depth of flavor before braising.

Use Dark Beer: Enhances the rich, malty taste.
Cook Veggies Low: Prevents them from becoming mushy.
Check Doneness: Beef should be fork-tender.

Thicken Sauce: Simmer if too thin.
Avoid Overcrowding: Ensures even cooking.
Rest Before Serving: Allows juices to redistribute.

Serve Warm: Maximizes the beef-veggie contrast.
Store Sauce Separately: Keeps beef moist if needed.
Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Rich and Savory Beef and Beer Pot Roast

Tender beef and beer pot roast, rich savory dinner.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

1 cup low-sodium beef broth
1 large onion

1 tsp chopped thyme
1 tsp salt
12 oz dark beer

2 tbsp olive oil
3 large carrots
3 lbs beef chuck roast

4 cloves garlic, minced
4 medium potatoes

Instructions

Prep the Beef: Pat beef chuck roast dry with paper towels and season with salt.

Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned, then transfer to the slow cooker.
Sauté Aromatics: In the same skillet, add remaining 1 tbsp olive oil. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
Prep the Veggies: Peel and cut carrots into chunks, and quarter the potatoes.

Add to Slow Cooker: Place carrots, potatoes, and sautéed onion and garlic around the beef in the slow cooker. Add chopped thyme, dark beer, and beef broth.
Set the Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is fork-tender.
Check Doneness: Ensure the beef shreds easily with a fork.

Thicken the Sauce: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce, or stir in 1 tsp cornstarch mixed with 1 tbsp water.
Rest the Dish: Let the roast rest for 10 minutes with the lid off to allow flavors to meld.
Serve and Enjoy: Serve warm with the veggies and sauce, and savor this rich, hearty meal!

Notes

Sear beef for extra flavor; use dark beer for depth.
Cook veggies low for texture; adjust seasoning to taste.
Store leftovers promptly to maintain freshness; reheat with broth to restore moisture.

This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 553Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 16gCholesterol 141mgSodium 503mgCarbohydrates 23gFiber 3gSugar 3gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (3 lbs): Boneless, for tenderness.
Dark Beer (12 oz): Stout or porter for malty flavor.
Carrots (3 large): Peeled and cut into chunks.

Potatoes (4 medium): Yukon Gold, quartered.
Onion (1 large): Chopped for savory base.
Beef Broth (1 cup): Low-sodium for moisture.

Garlic (4 cloves): Minced for aromatic depth.
Thyme (1 tsp, chopped): Fresh for herbal notes.
Olive Oil (2 tbsp): Extra virgin for searing.

Salt (1 tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

Beef Swap: Use brisket or round roast; adjust cooking time.
Beer Swap: Replace with non-alcoholic malt or broth.

Veggie Swap: Add parsnips or turnips.
Broth Swap: Use chicken broth or water with extra seasoning.
Herb Swap: Replace thyme with rosemary or parsley.

Oil Swap: Use avocado oil or omit for oil-free.
Potato Swap: Use sweet potatoes for a twist.
Low-Sodium: Reduce or skip salt based on broth.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
Freezer: Freeze in portions for up to 3 months; thaw in fridge.
Reheating: Warm on low heat with a splash of broth.