69 beer roast recipes

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.

Tender braised beef chuck roast with basil, garlic, and onions in savory pan drippings. Simple Dutch oven pot roast that simmers low and slow for 2.5 hours.

I let the roast sit at room temperature 20-30 minutes before placing in the oven. Also, make sure the oven heats up to 500 for a good 20 minutes before roasting meat.

Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.

Prep this meal the day ahead and enjoy a delicious "comfort" dinner the next day! Meat, potatoes, veggies, and gravy all in one container. Yummy!!

A succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Cossack beef roast marinated 24 hours in vinegar and spices, then slow-roasted with apple cider, raisins, cabbage, turnips, and carrots. A hearty Eastern European pot roast.

Fork-tender beef roast braised low and slow with canned tomatoes and briny Spanish green olives. Just 4 ingredients for a rich, flavorful pot roast dinner.

A slow-braised Swedish beef chuck roast with an unexpected twist: anchovies, whiskey, vinegar, and brown sugar build a deeply savory pan sauce. Fork-tender after 2 hours. Add cream to the pan juices for a silky gravy.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.