Description
A hearty pot roast slow-cooked in beer for tender, flavorful meat.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 12 oz dark beer
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, then remove.
- Add onion, garlic, carrots, and celery; cook until softened.
- Stir in beer, beef broth, tomato paste, thyme, salt, and pepper.
- Return the roast to the pot, cover, and simmer for 3 hours.
- Shred the meat with forks and serve.
Notes
- Use a dark ale or stout for richer flavor.
- Cook on low heat for extra tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
Keywords: beer-braised pot roast, slow-cooked beef, comfort food