Prep time
15 MIN
Total time
3 H 15 MIN
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!



  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


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