Pot Roast in Beer

  • Recipe By
  • Published Aug 17th
  • Ready In2h 30m
  • Servings6
  • Calories387
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.

Pot Roast in Beer Ingredients

The following are the ingredients needed to make delicious Pot Roast in Beer for 6 servings:

  • 2 pounds top round steak, trimmed
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (12 fluid ounce) can or bottle beer
  • 2 bay leaves
  • 2 whole cloves

Pot Roast in Beer Cooking Instructions

  • Prep15m
  • Cook2h 15m
  • Ready In2h 30m

To cook Pot Roast in Beer, you need about 15 minutes of preparation time. The time needed to cook this Pot Roast in Beer is about 2 hours 15 minutes , and you can serve your Pot Roast in Beer within 2 hours 30 minutes . The following are the steps to cook Pot Roast in Beer easily:

  1. 1 Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  2. 2 Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  3. 3 Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
  4. 4 Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 387 calories; 21.8 grams of fat; 8 grams of carbohydrates; 33.9 grams of protein; 92 milligrams of cholesterol; 418 milligrams of sodium.

  1. Aug 12th 2008

    I love cooking with either beer or wine which is why this recipe caught my eye. I did omit the cloves as I'm not a huge fan. I also added some beef broth, more seasonings and a bit of Gravy ...

  2. Oct 28th 2007

    A couple weeks ago I made a roast from a recipe on this site and proclaimed it to be the best roast I'd ever had. Well, this is taking it's spot. The meat was beyond tender and so juicy. I d ...

  3. Aug 29th 2007

    This was really good, and different from the standard cream of mushroom, onion packet and beef broth pot roasts out there; but I did feel it was missing something. Wasn't able to put my fin ...

  4. Mar 13th 2006

    So easy. So tasty. I used my crockpot. Seared the meat first and sauteed the vegetables. Used Cream of Mushroom with Roasted Garlic soup. I used a tri-tip roast and it was so moist and tend ...

  5. Aug 25th 2004

    I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender.

  6. Jul 16th 2001

    This receipe tasted great but I made some changes to it - which I highly was very pleased with.a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich ...

  7. Jun 13th 2001

    Very good results! I love using beer in pot roast as you get such a tender meat and nice flavor. The mushroom soup adds a nice creamy taste to the broth!

  8. Nov 12th 2000

    Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes!

  9. Nov 6th 2000

    Yum! This was really good and really easy. Don't be intimated by the cooktime. All you need to do is toss stuff in a dutch oven and let everything simmer for a while.