Beer Braised Pot Roast
Prep time: 30 mins
Cook time: 3 hours 30 mins
This impressive pot roast is among the best I've ever had. The mushrooms and onions, as well as the beer lend great depth of flavor. Though the meat must braise in the oven for hours to become tender, the prep time is fairly minimal. Serve over noodles or buttery mashed potatoes.
  • 4-5 pound boneless beef chuck roast
  • 1 tablespoon sea salt (or kosher salt)
  • 3 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 8 ounces sliced mushrooms
  • 2 large yellow onions, peeled, halved and cut into half-inch slices
  • 1 cup gluten-free beer (I used Red Bridge)
  • 1 cup beef stock
  • 2 tablespoons Bragg's Liquid Aminos (or gluten free soy sauce)
  • 1 tablespoon tomato paste
  • 1 large bay leaf or (2 small)
  1. Preheat the oven to 325 degrees.
  2. Season the chuck roast liberally all over with salt and pepper. Drizzle the oil in a large Dutch oven or other heavy bottomed, flame-proof casserole and heat over medium-high heat. Add the meat to the pot and brown well on all sides. Take time with this so that a dark, golden brown color is achieved. Remove meat from the pot and set aside.
  3. If necessary, add more oil, then the mushrooms and onions. Turn the heat down to medium and cook, stirring frequently, until the moisture has been rendered from the mushrooms, everything has become tender and the onions are translucent, about 10 minutes.
  4. Place the meat back in the pot, on top of the mushroom and onion mixture. Add the beer, beef stock, Liquid Aminos, tomato paste (along the side into the liquid) and bay leaf. Bring to a simmer, cover and place in the oven for about 3½ hours, or until the meat is tender and completely falling apart.
  5. Serve immediately, or cool to room temperature and refrigerate overnight. When ready to serve, scrape off the solid fat layer from the top and reheat in the oven or on the stove top until warmed through.
Recipe by A Girl Defloured at