Beer Braised Pot Roast Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef chuck roast with salt and black pepper on all sides.

2. 2

   Sear the Roast

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Deglaze

   Pour in the beer, scraping the bottom of the pot to deglaze. Let it simmer for a couple of minutes.

5. 5

   Add Broth and Herbs

   Return the seared roast to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a boil.

6. 6

   Braise the Roast

   Cover the pot, reduce the heat to low, and let it braise for 3-4 hours, or until the beef is tender and easily shredded with a fork.

7. 7

   Serve

   Remove the roast from the pot and let it rest for a few minutes. Slice or shred the beef and serve with the vegetables and sauce.