Best Beer Pot Roast Recipe

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Best Beer Pot Roast Recipe : This Slow Cooker Pot Roast with Beer is an easy alternative for supper that is packed with a number of savory components. The inclusion of beer and caramelised onions brings forth the flavorful combination of these two ingredients. It is an excellent option for a supper that will leave you feeling satisfied. You will find that this is the perfect answer for you if you are constantly strapped for time during the week. From this point on, you are going to carry out this one in a method that is exactly the same as it was before!


Best Beer Pot Roast Recipe



  • 1 boneless Chuck or Cross Rib Roast, about 3 pounds
  • 2 tsp of Salt
  • 1 Tsp of Black Pepper
  • 3 Tbsp of Oil
  • 2 Large Yellow Onions
  • 1 large bunch of Fresh Thyme
  • 2 Bay leaves, fresh or dried
  • 2 cups of Amber or Brown Ale


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Browning the roast is the first step in the process. First, season it all over with two teaspoons of salt and one teaspoon of pepper, and then add this mixture to the dish. Over medium-high heat, a large skillet should have two tablespoons of oil put to it. The skillet should then be heated. To achieve a browned appearance on the roast, roughly five minutes should be spent on each side. While the roast is browning, slice the two large onions very thinly. This should be done by the time the roast is done.

Immediately following the browning process, the roast ought to be transferred to a platter. Once the remaining tablespoon of oil and the onions have been added to the skillet, saute them for approximately 10 minutes, or until they have a colour that is somewhere between light brown and dark brown. You want the onions to have a slight browning so that they may have even more flavor, and even though it could take a little bit longer than 10 minutes, you want it to happen.


Once the onions have reached a delicious golden color, the two cups of beer, the bundle of fresh thyme, and the bay leaves should be put to the skillet. You should also add the bay leaves. When you have finished using a wooden spoon or spatula to remove the brown parts from the pan, you should next allow the mixture to boil for around five minutes. The mixture will be able to decrease in volume as a result of this, and the alcohol in the beer will be able to be removed through the process of cooking.

It is recommended that a portion of the onion mixture be applied to the slow cooker. When you are ready, put the roast on top of the onions in this location. The remaining onion mixture should be poured to the slow cooker, and the onions should be placed on top of the roast that has been prepared.


It is recommended that the roast be cooked for a total of eight hours by placing the lid on the slow cooker, and then putting the slow cooker on to a low setting. Remove the stems of the thyme and the leaves of the bey before serving, and then take pleasure in the dish at that moment!



  • CALORIES: 86 g
  • TOTAL FAT: 6 g
  • TRANS FAT: 0 g
  • CHOLESTEROL: 15 mg
  • SODIUM: 478 mg
  • FIBER: 0 g
  • SUGAR: 1 g
  • PROTEIN: 5 g



It is possible to cook the roast on high for four hours if you do not have eight hours available for cooking time. Depending on your preferences, you can also put in different fresh herbs in the slow cooker. Consider using fresh marjoram or rosemary.

For this recipe, brown or red ales are excellent drinks to use. You might also try a Porter or another type of beer that is darker. You will need a slow cooker with a capacity of at least 4 quarts, but a 6 quart slow cooker is best. You may cook your vegetables alongside the meat by adding some chopped carrots or potatoes to the slow cooker. This will allow the vegetables to cook together.


There is no need to bother about removing the leaves from the stems in order to make use of the fresh thyme. Put the entire bunch, stem and all, into the skillet with the onions, and set it over medium heat. In the course of the cooking process, the thyme leaves will fall off the stems in a natural manner.

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