beer can pot roast with veggies
This is one of my husbands favorite meat dishes, Beer Can Pot Roast w/ veggies. It was made by both his mom & dad. Now I am making it for our family. It cooks low and slow for 4 hours and then it is moist, tender and juicy, with a thick rich and flavorful gravy. With all the veggies what's not to love. Served over a bed of Yukon Gold Mashed Potatoes, it is a perfect comforting meal any day of the week. This meal is comfort food at it's best. Let the roast cook low & slow with a tight fitting lid. In 4 hours you will have a masterpiece cooked to perfection.
prep time
30 Min
cook time
4 Hr
method
Bake
yield
6-8 hearty servings depending on appetite
Ingredients
- 2 teaspoons each kosher salt, lemon pepper, & white or black pepper
- 1 tablespoon each paprika, onion powder, & garlic powder
- 4-5 pounds beef chuck roast
- 3 sticks celery stalks
- 4 medium carrots, cut on diagonal
- 4 medium shallots or 1 large onion, cut into wedges
- 1 bunch green onions, cut into 3 inch pieces
- 2 medium red bell peppers cut into wedges
- 1 medium green bell pepper, cut into wedges
- 3 - bay leaves
- 2 cups low sodium v-8 tomato juice
- 1 can 12 oz beer, your choice or beef broth
- 1/2-3/4 cup all purpose flour
- 2 packages onion soup mix
- 1 pint button mushrooms optional)
- 4-6 medium medium potatoes (optional)
How To Make beer can pot roast with veggies
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Step 1PREHEAT OVEN TO 300 DEGREES F. Combine lemon pepper, kosher salt, white or black pepper with paprika, onion powder, & garlic powder, in a small bowl. Mix together, and sprinkle liberally over entire surface of meat.
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Step 2Place roast in a very large dutch oven or cast iron skillet, or large pot that has a tight fitting lid. Arrange all vegetables around roast. Sprinkle lightly with part of flour, and add remaining flour to top of roast, add bay leaves to pot, then onion soup mix. -
Step 3Pour in beer and tomato juice. cover tightly with aluminum foil,or lid. Place in preheated 300 degree oven and roast for 4 hours. When done remove from oven, place meat on a large platter and allow to rest for 10 to 15 minutes before carving. I find it easier to carve with an electric knife. arrange vegetables around roast and serve with mashed potatoes, and other vegetables of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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