Beer-braised Pot Roast Recipe

Beer-braised Pot Roast Recipe

How To Make Pot Roast in Beer

The beer in this pot roast recipe ensures that the meat comes out moist, tender, and oh so delicious. Whip this up any time you crave a truly savory meal.

Preparation: 15 minutes
Cooking: 2 hours 15 minutes
Total: 2 hours 30 minutes



  • 2lbstop round steak,trimmed
  • 2tbspvegetable oil
  • 1onion,chopped
  • 2celery stalks,chopped
  • 1garlic clove,minced
  • 10¾ozcondensed cream of mushroom soup,(1 can)
  • 12ozbeer,(1 can or bottle)
  • 2bay leaves
  • 2whole cloves


  1. Heat a roasting pan over high heat, and coat bottom with oil. Sear the meat on all sides. Remove from pan, and set aside.

  2. Reduce the heat to low, sauté the onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.

  3. Mix in the cream of mushroom soup and beer. Wrap the bay leaves and cloves in cheesecloth, tie with a string, and add to the pan.

  4. Place the roast on top of vegetables, spooning some sauce over the meat. Cover with foil, and place the lid over the foil to seal well.

  5. Reduce the heat, and simmer for 1½ hours.

  6. Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

  7. Serve warm, and enjoy!


  • Calories: 371.75kcal
  • Fat: 19.81g
  • Saturated Fat: 5.69g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.34g
  • Polyunsaturated Fat: 2.77g
  • Carbohydrates: 8.16g
  • Fiber: 1.00g
  • Sugar: 1.27g
  • Protein: 34.49g
  • Cholesterol: 104.33mg
  • Sodium: 451.20mg
  • Calcium: 47.08mg
  • Potassium: 632.06mg
  • Iron: 3.25mg
  • Vitamin A: 4.57µg
  • Vitamin C: 2.20mg
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