Prep Time20 minutes
Total Time2 hours 30 minutes
Servings8 Servings
This beef pot roast is perfumed with spices and beer with sweet carrots, baby potatoes, and anaheim chiles. Topped with fresh green beans in the final cooking period makes this a one-pot wonder of a meal. All that’s missing is a hunk of fresh bread to soak up the deliciousness.
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Heather’s Recipe Notes
- This recipe uses chuck roast, which delivers the best balance of fat, flavor, and tenderness after a long cook.
- The vegetables cook directly in the braising liquid, so they absorb flavor while thickening the gravy naturally.
- You get a full meal from one pot. Protein, vegetables, and sauce finish together.
- Leftovers taste better the next day, which makes this ideal for meal prep.
- This method works in a Dutch oven or heavy lidded pot without extra equipment.
Ingredient List
- Beef Chuck Roast – trimmed
- Beer – any type of beer works. Experiment with dark beers, IPA’s or wheated beers
- Spices: old bay seasoning, sweet paprika, ground chipotle, salt and black pepper
- Worcestershire Sauce – for extra umami
- Fresh Herbs – fresh rosemary & thyme
- Baby Potatoes – small yukon or red potatoes work best
- Yellow Onions – chopped. Sweet onions also work great
- Baby Carrots – or cut large carrots into pieces
- Head of Garlic – adds extra flavor and discarded later
- Anaheim Chiles – optional but add lots of flavor. Here’s what they look like
- Green Beans – snap the stem end off and add whole
Find the printable recipe card with exact measurements and step-by-step instructions below.
How to Make Easy Beef Pot Roast
Heat a cast iron dutch oven over medium high heat. Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat. Cover and put in a 350 oven for 1 hour. After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
How to Tell if Your Beef Roast is Cooked Enough
Test the doneness using a meat thermometer or instant-read thermometer.
- Insert a thermometer in the center or thickest part of the cut of meat. Don’t allow to touch a bone or fat marble.
- Remove from the oven when the thermometer is 5-10ºF lower than desired doneness.
- Let it rest for 10 minutes which will continue to cook the meat and raise the internal temperature.
RARE
Cool red
125ºF
MEDIUM-RARE
Warm red
135ºF
MEDIUM
Warm pink
145ºF
MEDIUM-WELL
Slightly pink
150ºF
WELL DONE
Little or no pink
160ºF+
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Tips for Storing
- For storing – store in an airtight container in the refrigerator for up to 4 days.
- For reheating – reheat on low flame until the meat is heated through or microwave in short bursts until warm.
- How to freeze – put in an airtight container or freezer bag and freeze up to 3 months. Thaw completely before reheating.
Pot Roast
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Ingredients
- 3 ½ lb chuck roast, fat trimmed
- 10 oz beer, 3/4 of bottle
- ½ tsp Old Bay seasoning
- 1 tbsp sweet paprika
- 2 tsp chipotle powder
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- kosher salt, to taste
- black pepper, to taste
- 1 ½ lbs baby potatoes, or other potatoes cubed
- 2 medium yellow onions, peeled and quartered
- 2 large carrots , peeled and quartered or 2 cups of baby carrots
- 1 head garlic, peeled
- 2 medium Anaheim chiles, halved, seeded and diced small
- 1 ½ lbs green beans , trimmed
Instructions
- Preheat oven to 350ºF.
- Heat a cast iron dutch oven over medium high heat.
- Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes.
- Mix beer, Old Bay, paprika, ground chipotle, and Worcestershire sauce in a small bowl and pour over meat. Add the rosemary and thyme sprigs.
- Cover and roast for 1 hour.
- After the roast has cooked an hour, remove from the oven and transfer beef to a plate. Add the onions, potatoes and carrots on the bottom and top with the beef. Scatter the diced chiles and garlic then top with the green beans. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium, or internal temperature of 135ºF, then you can remove it from the oven now. If you like it more done, to your desired doneness.
- Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Trying your dish now. You don’t mention when the beer and onions go in. Better instructions needed
Great catch Paul! The beer is added with the beef in the first part of the recipe along with the spices and fresh herbs. Onions get added with the potatoes and carrots. Thanks for bringing this to my attention – the recipe is now correct!! ~heather
I love this recipe and have been making it forever. So delicious! Make sure you have some bread on hand because the gravy is divine!