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This Pot Roast recipe is not your grandma’s shoe leather. The flavorful spiced beef comes out tender, aromatic, and loaded with veggies. It’s kicked up a little with the addition of Anaheim chiles, beer, and lots of spices. Finish the cook by adding in a handful of fresh green beans and it’s time to devour this incredible beef pot roast.
This 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.
I’ve been making this recipe for as long as I can remember and it never fails to disappoint. Not only is it delicious but it will make your home smell incredible also.
Ingredients you’ll need
- Chuck roast
- Beer
- Spices: Old Bay seasoning, Sweet paprika, Ground chipotle, salt and black pepper
- Worcestershire sauce
- Fresh Rosemary & Thyme
- Baby Potatoes
- Yellow Onions
- Baby Carrots
- Head of Garlic
- Anaheim chiles
- Green beans
Find the printable recipe card with exact measurements and instructions below.
How to make this recipe
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+
Pot Roast
Ingredients
- 3 ½ lb chuck roast fat trimmed
- 10 ounces beer 3/4 of bottle
- ½ teaspoon Old Bay seasoning
- 1 tablespoon sweet paprika
- 2 teaspoon ground chipotle
- 1 tablespoon Worcestershire sauce
- 3 sprigs rosemary
- 1 sprig thyme
- salt and black pepper to taste
- 1 ½ lbs baby potatoes or other potatoes cubed
- 2 medium yellow onions peeled and quartered
- 2 carrots peeled and quartered or 2 cups of baby carrots
- 1 head garlic peeled
- 2 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 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 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.
Equipment & Special Ingredients
- Dutch Oven 4 or 5 quart
Nutrition
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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.
Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
