Drizzle beer over the beef roast


1–4 pound beef chuck roast

Salt and pepper, to taste

2 tablespoons olive oil

1 onion, sliced

3 garlic cloves, minced

2/3 cup beef stock

Stout or porter beer, as preferred

2 bay leaves

2 sprigs fresh thyme

2 carrots, peeled and chunked

2 stalks celery, diced

2 teaspoons cornstarch (optional, for thickening)


Prepare the beef roast:

Season both sides of the beef roast liberally with salt and pepper.

Heat olive oil in a large Dutch oven or pan over medium-high heat. Sear the beef roast for 3 to 4 minutes on each side, until golden brown. This helps seal in the juices and creates a delicious crust.

Prepare the roast for cooking:

Transfer the seared beef roast to a large roasting pan or slow cooker.

Surround the roast with sliced onion and minced garlic.

Pour in beef stock and beer, making sure the liquid covers the roast halfway up the sides.

Add bay leaves and fresh thyme sprigs for additional flavor.

Sprinkle in carrots and celery around the roast.

Cook the roast:

If using a slow cooker, cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the meat is tender.

If using a roasting pan, cover tightly with aluminum foil and roast in a preheated oven at 325°F (160°C) for 3 to 4 hours, or until fork-tender.

Optional: Thicken the sauce:

Once the roast is cooked, transfer the cooking liquid to a saucepan.

In a small bowl, mix cornstarch with a few tablespoons of cold water to create a slurry.

Gradually whisk the slurry into the simmering cooking liquid.

Cook, stirring continuously, until the sauce thickens to your desired consistency.

Serve and enjoy:

Slice the beef roast against the grain and arrange on a serving dish.

Spoon the vegetables and sauce over the slices.

Serve with mashed potatoes, buttery noodles, or crunchy toast to soak up the flavorful sauce.

Garnish with fresh herbs like thyme or parsley before serving.


Leave a Comment