Pot Roast

Why You’ll Love this Recipe

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 – 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 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.

More Soup & Stew Recipes We Love

Loaded Baked Potato Soup

Chuck Wagon Chili

Alcatra Portuguese Pot Roast

Chipotle Tomato Soup

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

Heather Scholten

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.

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Yield: 8 Servings

Prep Time:20 minutes mins

Cook Time:2 hours hrs 10 minutes mins

Total Time:2 hours hrs 30 minutes mins

Equipment

• Dutch Oven - 4 or 5 quart

Ingredients

  

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• 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

Get Recipe Ingredients

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.

Keyword beef recipes, crock pot recipes, Slow Cooker, stew recipes

Show Us What You made!If you make this recipe, we’d love to see a your pic on Instagram! Tag us with #farmgirlgourmet so we can see!

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather…

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.

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