Impossibly tender pot roast oven-braised in beer with mushrooms, garlic, and thyme.
Satisfy your sweet tooth with this easy-to-make recipe for Beer Braised Pot Roast.
1. Info for Beer Braised Pot Roast
- Cook Time: 4 Hr 20 Min
- Total Time: 4 Hr 20 Min
- Servings: 4
- Calories: 827.4 kcal
2. Ingredients for Beer Braised Pot Roast
- 1 medium yellow onion
- 10 oz. cremini mushrooms
- 5 cloves garlic
- 3 Tbsp. olive oil (divided)
- 1 boneless beef chuck roast (4 lb.)
- 2 Tbsp. salt
- 1 tsp. black pepper
- 1 Tbsp. light brown sugar
- extra-virgin olive oil
- 3-4 sprigs fresh thyme
- 2 bottles amber ale or lager (12 oz.)
3. Directions:
3.1 Preheat
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Preheat the oven to 275°F.
3.2 Prep
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Cut the onion into 1-inch thick wedges. Quarter the mushrooms. Remove the garlic cloves from their skins and smash with the back of a knife.
3.3 Stove
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Set a large Dutch oven or oven-safe pot over high heat and add the olive oil.
3.4 Prep
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Place the beef on a large plate and coat on all sides with salt, black pepper, and brown sugar.
3.5 Stove
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Place the beef in the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.
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Remove the beef from the pot and transfer to a large plate.
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Reduce the heat to medium-high and add the olive oil to the pot. Add the onions, mushrooms, and garlic to the pot and cook, stirring occasionally, until lightly browned, 3-4 minutes.
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Slowly pour the beer into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme sprigs.
3.6 Prep
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Cover the pot and remove from the heat.
3.7 Oven
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Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.
3.8 Check
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Check to see that the pot roast is done. Remove from oven or add time as needed.
3.9 Serve
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Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the mushrooms from the pot, and arrange over the pot roast. Serve immediately.
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