Beer-Braised Pot Roast With Mushrooms Recipe

This beer-braised pot roast with mushrooms is a hearty and flavorful dish that is perfect for a cozy dinner. The beef is slow-cooked in a rich and savory beer-based sauce, which infuses it with deep flavors. The addition of mushrooms adds a earthy and meaty taste to the dish. Serve this pot roast with mashed potatoes or crusty bread for a satisfying meal.

4.5
12 Rating -
Rate
Non Vegdiet
3hr 50minstotal
20minsPrep
3hr 30minsCook
3hr 50m.total
20m.Prep
3hr 30m.Cook
Beer-Braised Pot Roast With Mushrooms
plan
Bookmark

ingredients serve

Ingredients for Beer-Braised Pot Roast With Mushrooms Recipe

  • 1/2 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Onion, Sliced
  • 1.33 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 Bottle Beer
  • 0.17 cup Beef Broth

Directions: Beer-braised Pot Roast With Mushrooms Recipe

Cooking Directions

  • STEP 1.Season the pot roast with salt and pepper.
  • STEP 2.Heat oil in a large Dutch oven over medium-high heat.
  • STEP 3.Sear the pot roast on all sides until browned.
  • STEP 4.Remove the pot roast from the Dutch oven and set aside.
  • STEP 5.Add onions and mushrooms to the Dutch oven and cook until softened.
  • STEP 6.Add garlic and cook for another minute.
  • STEP 7.Pour in the beer and beef broth, scraping the bottom of the pot to release any browned bits.
  • STEP 8.Return the pot roast to the Dutch oven and bring the liquid to a boil.
  • STEP 9.Reduce the heat to low, cover, and simmer for 2-3 hours, or until the pot roast is tender.
  • STEP 10.Remove the pot roast from the Dutch oven and let it rest for a few minutes before slicing.
  • STEP 11.Meanwhile, strain the cooking liquid and return it to the Dutch oven.
  • STEP 12.Bring the liquid to a boil and cook until it has reduced and thickened slightly.
  • STEP 13.Serve the sliced pot roast with the mushroom sauce.

Cooking Tips

  • Choose a flavorful beer, such as a stout or porter, for the best results.
  • Make sure to brown the pot roast well before braising to develop a rich flavor.
  • If the sauce is too thin, you can thicken it with a cornstarch slurry.

Storage and Serving

  • Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pot roast in a covered dish in the oven or on the stovetop.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition
value
47
calories per serving
1 g Fat6 g Protein< 1 g Carbs1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    6g
  • Carbs
    < 1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    6g
  • Fiber
    1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    < 1mg
  • Vitamin A
    175mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp