Beef Pot Roast in Beer Recipe

Beef Pot Roast in Beer picture


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Beef rump roast4 Pound (1 In Number)
 All-purpose flour2 Tablespoon
 Shortening2 Tablespoon
 Salt1 Teaspoon
 Pepper1 Dash
 Beer1⁄2 Cup (8 tbs)
 Bay leaves2
 White onions6 Small
 Carrots4 Medium, peeled and cut in 1-inch pieces
 Beer1 Cup (16 tbs)
 Cold water1⁄2 Cup (8 tbs)
 All-purpose flour1⁄4 Cup (4 tbs)
 Catsup2 Tablespoon

Nutrition Facts

Serving size

Calories 632 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 1 g5.1%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 312.3 mg13%

Total Carbohydrates 21 g7%

Dietary Fiber 2.9 g11.5%

Sugars 6.7 g

Protein 72 g145%

Vitamin A 103% Vitamin C 16.8%

Calcium 4% Iron 4.5%

*Based on a 2000 Calorie diet


1. To prepare beef coat the beef roast on all sides with the 2 tablespoons flour.

2. In Dutch oven or large skillet brown roast slowly on all sides in hot shortening and season with salt and pepper.
3. Adding 1/2 cup beer and bay leaves simmer covering tightly for 1 1/2 hours.
4. Remove bay leaves, add onions and carrots and cook for 1 hour till meat and vegetables are tender.
5. Heat a platter and transfer the meat onto it.
6. Skim fat from meat juices and add enough beer to juices to make 1 1/2 cups.
7. Add cold water to shaker with 1/4 cup all-purpose flour and shake well.
8. Stir into juices with catsup and cook, stirring constantly till thickened and bubbly.

9. Season and continue cooking with frequent stirring 2 to 3 minutes longer.

10. Serve with meat and vegetables.
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