Ale Pot Roast


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One of the tastiest pot roast recipes around!

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Serving Size / Yield

4-6 servings


  • 1 beef chuck roast, 3-4 lbs.
  • 2 Tbs. flour
  • 2 Tbs. vegetable oil
  • 1 tsp. salt
  • freshly ground pepper, to taste
  • one 12-oz. bottle ale
  • water
  • 2 bay leaves
  • 6 med. onions, peeled and sliced
  • 4 carrots, cut into 1-in. pieces
  • 1/2 C. cold water
  • 1/4 C. flour
  • 2 Tbs. ketchup

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Coat roast with flour.  In a Dutch oven, brown in oil on both sides.  Season with salt and pepper.  Add 1/2 cup ale and bay leaves.  Cover tightly and simmer 1 1/2 hours.  Add 45 minutes or until vegetables are tender.  Remove meat and vegetables to heated platter.  Skim fat from meat juices.  Add enough ale to juices to make 1 1/2 cups.  Whisk cold water with flour until smooth.  Stir in juices and add ketchup.  Cook, stirring until thickened and bubbly.  Season to taste.  Simmer 2-3 minutes longer.  Serve gravy with meat and vegetables, over potatoes, or with noodles.

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