Crock Pot Beer-Braised Pot Roast

Beer-Braised Pot Roast
Beer-Braised Pot Roast
Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
712 Calories
38g Fat
27g Carbs
63g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 712
% Daily Value*
Total Fat 38g 49%
Saturated Fat 16g 78%
Cholesterol 197mg 66%
Sodium 582mg 25%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 63g
Vitamin C 16mg 80%
Calcium 82mg 6%
Iron 7mg 36%
Potassium 1383mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot roast recipe calls for a basic chuck roast, slow cooked to perfection with a tangy beer broth, vegetables, a little bacon, and a variety of seasonings. Feel free to vary the root vegetables and use your favorites. We recommend red-skinned potatoes, gold, or round whites.

Optionally, you can reduce and thicken the juices to make a flavorful gravy.


  • 6 slices thick-cut bacon, diced

  • 1 (4-pound) lean boneless beef chuck

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 tablespoons all-purpose flour

  • 1 large onion, coarsely chopped

  • 3 tablespoons red wine vinegar

  • 2 cloves garlic, minced

  • 1 1/2 cups beer, about 12 ounces

  • 1 1/2 cups beef broth, preferably low-sodium or unsalted

  • 1 bay leaf

  • 1/2 teaspoon dried rubbed sage

  • 1/4 teaspoon dried thyme

  • 3 medium carrots, cut into 1/2- to 1-inch pieces

  • 1 small rutabaga cut in 1/2- to 1-inch chunks

  • 1 1/2 pounds potatoes, cut in 1/2-inch chunks

  • 1/2 cup cold water, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or sauté pan, cook the bacon until almost crisp.

  3. Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.

  4. Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.

  5. Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.

  6. Place the roast in the slow cooker; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.

  7. Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.

  8. To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.

  9. Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.

  10. Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,

  11. Serve and enjoy.