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Pot Roast in Beer
Pot Roast in Beer
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Enhance flavor with sauteed onion, celery, and garlic, plus bay leaves and cloves for a robust meal.
Ingredients:
  • 2 pounds top round steak, trimmed
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (12 fluid ounce) can or bottle beer
  • 2 bay leaves
  • 2 whole cloves
Instructions:
  • Preheat roasting pan over high heat, then drizzle oil to coat the bottom. Sear meat on all sides until browned. Transfer meat from pan and set aside.
  • On low heat, saute onion, celery, and garlic while scraping up browned bits. Cover and cook for 15 minutes.
  • Combine cream of mushroom soup and beer, then add the bay leaves and cloves tied in cheesecloth to the pan. Place the roast on top of the vegetables, generously spoon sauce over the meat. Seal well by covering with foil and placing a lid over the foil. Simmer over low heat for 1 1/2 hours.
  • Slice the meat from the pan and then gently place it back into the flavorful sauce before continuing to cook for an additional 30 minutes.

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