Beer Braised Beef Roast and Root Vegetables

Traditional pot roast is a hearty meal that has the veg and meat all in one pot. This one has interesting background notes of beer and nutmeg. A perfect dinner for a blustery winter stay-at-home kind of night.
Yield 8 Servings Prep. Time 15 min Cooking Time 195 min Total Time 210 min


Here are the following ingredients:

  • 2 tbsp (30 mL) EACH Dijon mustard and packed brown sugar
  • 2 cloves garlic, crushed
  • ¼ tsp (1 mL) ground nutmeg
  • 3 lb (1.5 kg) Beef Cross Rib Pot Roast
  • 3 large onions, sliced
  • 1 cup (250 mL) EACH beer or ale and beef broth
  • Salt and pepper
  • 6 carrots, peeled and quartered
  • 3 parsnips, peeled and quartered
  • 8 medium new potatoes, scrubbed and quartered
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine mustard, brown sugar, garlic and nutmeg in a small bowl; spread all over roast. Place half of the onions in bottom of a large heavy Dutch oven or enamelled cast-iron roaster, place roast on top and layer with remaining onions. Pour beer and stock over top and season with salt and pepper to your taste.

  2. Cover and cook in preheated 325°F oven for 1½ hours. Add carrots, parsnips and potatoes to pot around beef, cover and cook for 1½ hours, removing lid for last 20 to 30 minutes to brown roast, until beef is fork-tender and vegetables are tender.

  3. Transfer roast to a cutting board and vegetables to serving platter; keep warm. Skim fat off sauce. Bring sauce to a boil over medium-high heat. Gradually stir in cornstarch mixture; boil, stirring, for about 2 minutes or until thickened. Carve roast across the grain into slices and serve with sauce and vegetables.