Stout Pot Roast

Products you'll need:

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock

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  • 3 lb (1.36 kg) boneless beef chuck roast,
  • 1/4 tsp (1 mL) black pepper
  • 1 tbsp (15 mL) dried oregano leaves
  • 1 tsp (5 mL) ground coriander
  • 6 carrots, peeled and sliced diagonally into 3” (7.5 cm) pieces
  • 2 large sweet onions, sliced
  • 440 81 stout beer
  • 1 carton CAMPBELL’S Stock First ® Beef stock


  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 .

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Amount Per Serving
Calories 900
Fat 60 g
Sodium 620 mg
Carbohydrate 27 g
Dietary Fibre 4 g
Protein 63 g
Calcium 10 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre
  • Excellent source of protein

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