Pot Roast was the classic Sunday Supper when I was growing up and my family loved this flavorful Beer Braised Pot Roast recipe that is simple and delicious.
My Mom made pot roast for our family almost every Sunday when I was growing up and I always loved it. Her secret is making little cuts and inserting fresh garlic cloves down into the roast. It makes the most flavorful pot roast. She also likes to add a bay leaf but for some reason I always forget to add one! Feel free to throw one in the pot, it does add a wonderful savory flavor.
Searing a roast also gives great flavor to the slow cooked meat. I used bacon grease for browning this roast and it was so good, I will be doing that again. I used to think you had to completely cover the roast for it to cook properly, I have no idea why I thought that. I added a can of beer and threw in some fresh herbs and just cooked this roast really low and slow on the stove top. It would totally work in the crockpot as well, just don’t skip the browning.
I wasn’t sure how the gravy would be with using beer as the liquid, but it was delicious. I just skimmed a bit of the fat and thickened it up. We enjoyed the roast and gravy with rice and corn on the cob, total comfort food and the perfect family meal.
Now I’d love to hear your secrets to the perfect pot roast! I know you got ’em!
- 1 3 to 4 pound beef roast
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 4 garlic cloves
- 2 tablespoons bacon grease or olive oil
- fresh rosemary and thyme, a few sprigs of each
- 12 oz beer (I used Bud Light)
- Season both sides of roast with salt and pepper. Cut 4 small slits in roast and insert garlic cloves.
- Add bacon grease to the bottom of a heavy stock pot or French oven and place over medium heat. When grease is hot, add roast and sear about 4 to 5 minutes and turn over and brown on the other side. When both sides of roast are well browned, pour in beer and top with fresh herbs.
- Cover and lower heat to simmer. Cook covered 3 to 4 hours or until roast is tender.