Prep time
15 MIN
Total time
3 H 15 MIN
Serves
4
Our Stout Pot Roast recipe makes the perfect Sunday dinner. With a roast enhanced by the flavours of Stout beer, you'll have a hearty dish and vegetable side that the family will love!

Ingredients

Directions

  1. Rub roast with pepper,oregano and coriander.
  2. Place heavy bottom ovenproof saucepan or Dutch oven over medium-high heat and brown roast starting with the fat side down,approximately 8-10 minutes.
  3. Remove roast from pan,add carrots and onions,and sauté until onions are glossy,about 5 minutes.
  4. Return roast to pan,add beer and stock and bring to a boil. Reduce to a simmer,cover,and bake in a 325°F (170°C) oven for 3 hours.
  5. Arrange vegetables on a serving platter,place sliced roast over vegetables and ladle braising liquid over beef.

Recipe tips

  • Any dark,malty beer will work wonderfully in this recipe.
  • If you don’t have chuck roast on hand feel free to use any well marbled pot roast with a fat cap .

Recipe Made With

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

`

Did you make this?
Tell us what you think.

Reviews

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

|

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox