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Pot Roast in Beer

4

150 min

Pot Roast in Beer

Pot Roast in Beer Photo 1

Time

150 min

Serving

6 persons

Calories

387

Rating

4.00★ (134)

Cuisine

Author: Victoria Buriak
What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.

Ingredients

  • top round steak: 2 pound (trimmed)
  • vegetable oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • stalks celery: 2 piece (chopped)
  • clove garlic: 1 piece (minced)
  • condensed cream of mushroom soup: 1 can (10.75 ounce can)
  • beer: 1 bottle (12 fluid ounce bottle)
  • bay leaves: 2 piece
  • whole cloves: 2 piece

Metric Conversion

Stages of cooking

Pot Roast in Beer Photo 21
Pot Roast in Beer Photo 32
Pot Roast in Beer Photo 43
Pot Roast in Beer Photo 54
  1. Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
    Pot Roast in Beer Photo 2
  2. Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
    Pot Roast in Beer Photo 3
  3. Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
    Pot Roast in Beer Photo 4
  4. Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.
    Pot Roast in Beer Photo 5

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