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Recipes
Beer Braised Beef Roast and Root Vegetables

Oven Roasting

Beer Braised Beef Roast and Root Vegetables

15 min prep

195 min cooking

Serves 8

Difficulty 1/5

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.

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

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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.

Tip

A tight-fitting lid and a heavy pot are essential for best braising.

How to Cook It

Oven Roasting
Pot Roast

Cuts Used in This Recipe

Beer Braised Beef Roast and Root Vegetables

Chuck

Cross Rib

Shoulder Cross Rib Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.