Beer-Braised Pot Roast

READY IN: 8hrs 15mins
Recipe by WI Cheesehead

Great crockpot recipe from Essential Slow Cooker Recipes. You make gravy to go with the roast.

Top Review by ImPat

This one bounced between 3 and 5 stars between tasters. I used a 1.5k (3lb) roast and it was well cooked in 8 hours (I switched to keep warm function then) and by the time we had dinner it was falling apart as being sliced. I only used 3 onions and when making the gravy strained the juices and only returned the mushrooms, gave it a quick blend with the stab blender then added the rest (omitted browning sauce though as I didn't have). If you are a gravy lover you will not be dissapointed as there is heaps. Will make again but omit onions (fo DH - they don't agree with him). A keeper thank you WI Cheesehead. Made for Please Review My Recipe game.

Ingredients Nutrition


  1. Coat a nonstick skillet with cooking spray and heat over medium-high heat.
  2. Add the beef, and cook, stirring occasionally, until brown, 5 to 10 minutes.
  3. Remove to the crock pot and add the onions, garlic, mushrooms, beer and bay leaf.
  4. Cover and cook on LOW until the beef is very tender and a meat thermometer register 160°F (71°C), 8 to 10 hours.
  5. Remove beef to a platter, reserving the beer-onion mixture; keep the beef warm.
  6. Discard the bay leaf and pour the beer-onion mixture into a saucepan.
  7. In a small measuring cup, combine the water, turmeric, cinnamon, browning sauce, and flour. Pour into the beer-onion mixture and cook, stirring, over medium heat until thickened.
  8. Meanwhile, cook the noodles according to package directions. Drain well.
  9. Slice the beef and serve with the beer-onion mixture and noodles.

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