Pot Roast in Beer

Name: Pot Roast in Beer
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 fl oz Beer; 2 stalk Celery; 10.75 oz Cream of Mushroom Soup; 2 whole Dried Bay Leaves; 1 whole Garlic; 1 whole Onion; 2 lb Top Round Steak; 2 tbsp Vegetable Oil; 2 whole Whole Cloves

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Comfort-Food Anabolic Diet

Pot Roast in Beer braises beef until fork-tender in a malty, aromatic sauce made with beer, sautéed onion, celery, and garlic. Cream of mushroom soup enriches the gravy while bay and clove add gentle warmth and depth. It’s a hearty, comforting dinner ideal for a cozy weekend meal or gathering around the table.

Prep15 mins
Cook2 hrs 15 mins
Serves6
DifficultyEasy

1

Heat a roasting pan over high heat and coat the bottom with oil. Sear the meat on all sides. Remove it from the pan and set aside.
2

Reduce the heat to low and sauté the onion, celery, and garlic, scraping up the browned bits. Cover and cook on low for 15 minutes.
3

Stir in the cream of mushroom soup and the beer. Wrap the bay leaves and cloves in cheesecloth, tie with string, and add to the pan. Set the roast on top of the vegetables and spoon some sauce over the meat. Cover with foil, then place the lid over the foil to seal well. Reduce the heat and simmer for 1 1/2 hours.
4

Remove the meat from the pan and slice it. Return it to the pan and spoon sauce over it. Cook for an additional 30 minutes.