main-dishes

Pot Roast with Beer

This Pot Roast with Beer is the king of comfort foods—slow-cooked, deeply savory, and the kind of meal that perfumes the whole house with warmth. A hefty 5-pound rump roast is seasoned, dredged in flour, and browned in fat or oil to build a rich base. Sliced onions and a full can of beer create a flavorful braising liquid that tenderizes the beef as it cooks low and slow until fork-tender. Near the end, you tuck in hearty vegetables like red potatoes, carrots, celery, Brussels sprouts, mushrooms, and plenty of garlic, along with fresh herbs such as rosemary and thyme. The result is a one-pot farmhouse feast with a natural beer-infused gravy, perfect for chilly days at RizzieFarms or any time you want classic, old-fashioned pot roast comfort.

Servings: 8–10 servings
Total Time: 295 min

Ingredients

Beef and Braising Base
  • 1/4 cup flour
  • 1 tsp salt (preferably kosher)
  • 1/4 tsp black pepper
  • 1 (5 lb) rump of beef
  • 2–3 tbsp fat or oil (such as vegetable oil, canola oil, or beef drippings)
  • 2 onions, sliced, or 10–12 small white onions, peeled
  • 1 (12 oz) can beer
  • Herbs and other seasonings as desired (such as fresh rosemary, thyme, bay leaf, or dried herbs)
Vegetables (Add Toward the End)
  • Red potatoes, cut into chunks, as desired
  • Carrots, peeled and cut into chunks, as desired
  • Celery, cut into chunks, as desired
  • Garlic cloves, peeled and lightly crushed, as desired
  • Brussels sprouts, trimmed and halved, as desired
  • Mushrooms, halved or quartered, as desired
Pot Roast with Beer

Instructions

  1. Preheat the oven to **325°F**. Choose a heavy, oven-safe Dutch oven or roasting pan with a tight-fitting lid large enough to hold **1 (5 lb) rump of beef**, **2 sliced onions or 10–12 small onions**, and the **1 (12 oz) can beer** plus vegetables.
  2. In a shallow dish, combine **1/4 cup flour**, **1 tsp salt**, and **1/4 tsp black pepper**. Pat **1 (5 lb) rump of beef** dry with paper towels, then dredge the roast in the flour mixture, pressing the **1/4 cup flour**, **1 tsp salt**, and **1/4 tsp pepper** firmly into all sides of the meat so it adheres.
  3. Heat **2–3 tbsp fat or oil** in the Dutch oven over medium-high heat. Add the floured **5 lb rump roast** and brown it well on all sides, turning as needed, until a deep crust forms from the seasoned **flour, salt, and pepper** mixture.
  4. Add **2 sliced onions or 10–12 small white onions** to the pot around the browned **5 lb roast**. Pour in **1 (12 oz) can beer**, scraping up any browned bits from the bottom of the pan. Add any desired herbs and seasonings, such as sprigs of **fresh rosemary**, **thyme**, or a **bay leaf**, directly into the beer and onion mixture.
  5. Cover the Dutch oven tightly and transfer it to the preheated **325°F** oven. Cook the **5 lb pot roast in beer and onions** for **2–3 1/2 hours**, keeping the roast partially submerged in the beer and onion mixture, until the meat is starting to become tender but not yet fork-tender.
  6. After the initial braise, add your vegetables: tuck **red potato chunks**, **carrot chunks**, **celery chunks**, **crushed garlic cloves**, **Brussels sprouts**, and **mushrooms** around the **5 lb roast** in the beer and onion liquid. Add more herbs if desired, such as additional **fresh rosemary** or **thyme**, to season the vegetables as they cook.
  7. Return the covered Dutch oven to the **325°F** oven and continue cooking for about **1 1/2 hours** more, or until the **5 lb rump roast** is fork-tender and the **vegetables** (potatoes, carrots, celery, garlic, Brussels sprouts, mushrooms) are fully cooked and soft, with the beer and onion mixture forming a rich gravy.
  8. Remove the pot roast from the oven and let the **5 lb beef roast** rest in the pan for **10–15 minutes** to relax the fibers. Transfer the roast to a cutting board, slice, and serve with the beer-onion gravy and the roasted **potatoes, carrots, celery, garlic, Brussels sprouts, and mushrooms** spooned around or over the meat.

Notes

  • For a thicker gravy, remove some of the beer-onion cooking liquid, whisk in a spoonful of the **1/4 cup flour** mixture (or 1–2 teaspoons of extra flour or cornstarch), then simmer until thickened before returning it to the pot.
  • Using a flavorful beer such as a brown ale, lager, or stout will change the character of the gravy—lighter beers yield a milder flavor; darker beers add richness and depth.
  • Brussels sprouts and mushrooms are especially good added in the last 1 1/2 hours so they stay intact and soak up the beer and herb flavors.
  • This pot roast is excellent the next day; chill overnight, remove any hardened fat from the surface, and gently reheat with a splash of extra beer or broth.

Tags

main-dishes beef pot roast oven comfort one-pot