This pot roast always cooks up delicious. Sweet and tender. Beefy and rich. Quite definitely the best pot roast I have ever made and I think the mildness of the beer had a lot to do with it. Previously, I always used bottles of Heineken in this recipe because Heineken's what I had on hand. Except, this time, we were all out of Heineken and I ended up using one of the pint bottles of Bud Light Platinum one of The Husband's poker buddies left behind. It's a mild, innocuous beer which is exactly what I want in this pot roast. Combined with the meat juices and the vegetables, the beer creates a mouth-watering smell which always leaves me desperate to lick the oven door long before the roast is ready.
Perfect Pot RoastServes 6
- 2 Tbsp olive oil
- 3 lb beef chuck underblade pot roast
- Garlic powder, salt, and pepper, as desired
- 1 bottle pale lager beer
- 8 small potatoes, halved (I used a mixture of red and yellow)
- 1 large red onion, cut into large chunks
- 5 carrots, cut into large chunks (peel if you're fussy)
- 4 stalks celery, cut into large chunks
- Penzeys Tuscan Sunset or McCormick Salt Free Garlic & Herb Seasoning (or similar salt-free seasoning), as needed
- Preheat oven to 325°F.
- Heat olive oil in bottom of French/Dutch oven. Liberally season roast with salt, pepper, and garlic powder. Sear all sides of beef roast. Turn off burner.
- Put carrots, celery, and potatoes around beef. Scatter onions over beef. Pour a bottle of beer over it all. Sprinkle liberally with your favorite salt-free seasoning.
- Cover tightly and bake for 3 hours. Serve with pan juices or make a gravy from them.
Before I owned a fancy pot, I used to make this in a broiler pan tightly covered in foil, so don't worry if you don't own a French/Dutch oven. An oven-safe covered casserole would work fine, too, if you have one.