Pot Roast with Beer, Carrots & Onions

Pot Roast with Beer, Carrots & Onions

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One day, many years ago, when I decided to make Pot Roast for the weekend, I noticed that I had several bottles of beer in the fridge. We’re not beer drinkers; so it must have been leftover from one of my children’s gatherings. I thought: what will happen if I added this beer to the meat? I put the meat in the roaster, added the vegetables and then poured two bottles of dark beer over everything. I only had to add a little bit of water to barely cover the meat. The result was delicious. You don’t taste the beer; but it makes the meat taste less rich. You still get all the flavor but it’s lighter in your tummy. This recipe instantly became a regular in my Friday night repertoire.

Note: When I first developed this recipe, the Birds Eye frozen pearl onions were sold in 16 ounce bags. They are now sold in 12 ounce bags. Either measurement works. Using a little more or less will not alter the flavor of the recipe.

Pot Roast with Beer, Carrots & Onions

By Gloria Kobrin Published: February 21, 2014

  • Yield:

  • 8-10 Servings
  • Cook time:

  • 2 hrs 45 mins


  • 2 Tops of the Rib
  • 24 Ounces Dark Beer
  • 2 Pounds Frozen Pearl Onions defrosted
  • 1 Pound Baby Carrots
  • 2 28 Ounce Cans Organic Crushed Tomatoes
  • 16 Black Peppercorns tied in cheesecloth
  • 5 Large Garlic Cloves
  • 1 medium bunch of fresh thyme (tied) or 2 tablespoons dried thyme
  • boxed/fresh beef broth optional


  • Large Stainless Steel Roaster with cover


  1. Rinse meat and trim off any extra pieces of fat. Place meat in roaster.
  2. Preheat oven to: 350˚ F.
  3. Scatter carrots, garlic, and onions over meat. Pour in beer and tomatoes. Add peppercorns and thyme . Pour in just enough water or boxed beef broth to cover meat. Bring to a boil on top of the stove. Cover roaster and place in preheated oven. Cook 2 ½ -3 hours. Turn meat halfway through cooking. When meat is done, you should be able to pierce it easily with a fork. Allow meat to cool before covering and refrigerating overnight.
  4. TO SERVE: Take meat out of refrigerator. Remove all congealed fat from gravy and from meat. Cut pot roast into ¼ inch slices and place them in oven to table casserole. Scatter onions and carrots over the meat. Cover with gravy. Serve hot with rice, noodles or potatoes.

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