Pot Roast with Beer and Vegetables

Pot Roast with Beer and Vegetables

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Pot Roast with Beer and Vegetables was born eons ago. One day, I discovered that I had several bottles of beer in the fridge. We’re not beer drinkers; so they must have been leftover from one of my children’s gatherings. I thought: what will happen if I add 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. It adds flavor to the meat while making it taste less rich. Pot Roast with Beer and Vegetables 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 and Vegetables

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.