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Servings: 6
Calories: 587kcal
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Ingredients
- 3 pound beef roast such as bottom round rump or chuck roast
- 10 carrots peeled and cut
- 1 large onion roughly chopped
- 3 cloves garlic chopped
- 1 cup beer
- 1 cup beef broth
- 2 tablespoons herbs de provence
- 1 tablespoon tomato paste
Instructions
- Prepare the ingredients: chop the onions, garlic and carrots. Measure the beer, broth, tomato paste and herbs.
- Heat olive oil in a dutch oven on top of the stove over high heat, and preheat the oven to 350 degrees F.
- Once the pan is hot add the beef and brown it on three sides.
- Add the onions and garlic, and brown the beef on the last side.
- Remove the beef and set it aside. Reduce the heat in the pan to medium and add the carrots; cook for about 3 minutes and stir in the tomato paste and the herbs de Provence.
- Add the beer and reduce the heat to low heat. Cook the vegetables in the beer and tomato paste for 5 to 8 minutes until the beer has reduced by about a quarter.
- Pour in the broth, and place the meat back into the dutch oven. Cover it and cook for 2 1/2 hours. Remove the cover and cook for 15 to 20 minutes longer.
Notes
Serve beer pot roast with a side of green beans, roasted Brussels sprouts, carrots, spinach salad or roasted potatoes.
Add more veggies such as potatoes, mushrooms sweet potatoes, parsnips.
Refrigerate leftovers for up to 4 days.
Nutrition
Serving: 1 | Calories: 587kcal | Carbohydrates: 9g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Cholesterol: 213mg | Sodium: 242mg | Fiber: 2g | Sugar: 3g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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