Pot Roast, Vegetables, and Beer

A beef pot roast is braised in dark beer with vegetables, garlic, mustard, and thyme until fall-apart tender. Easy to prep yet packed with flavor!

• Preparation Time: 20 mins
• Cooking Time: 2 hr 50 mins
• Total Time: 3 hr 10 mins
• Calories: 568 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh thyme
• 1 tablespoon tomato paste
• 5 cloves garlic, minced
• 1 teaspoon brown sugar
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cups beef stock
• 1 (12 fluid ounce) can or bottle dark beer
• 2 tablespoons whole-grain Dijon mustard
• 1 (3 pound) beef pot roast
• 1 pound carrots, cut into chunks
• 1.5 pounds potatoes, peeled and cut into chunks

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.

Step 3

Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.

Step 4

Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.