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–+ servings
Large rectangular platter stacked with carrots, potatoes, and beer pot roast.

Slow Cooker Beer Pot Roast

The crock pot does all the work for you with this pot roast recipe with beer! Tender and flavorful, this Slow Cooker Beer Roast is easy to make and always a hit.
4.4 from 23 votes
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8
Calories: 532kcal

Ingredients
 

  • 4 large carrots (chopped into thick sticks)
  • 3 lbs. baby or red potatoes
  • 1 large yellow onion (sliced thick)
  • 2 Tablespoons olive oil
  • 3 - 5 lb chuck roast
  • Kosher salt and pepper
  • 1 package onion soup mix
  • 3 cloves garlic (sliced)
  • 12 oz beer (lager, or ale)
  • 1 cup beef broth

For the gravy (optional):

  • 3 Tablespoons juices and fat from the crock pot
  • 1 - 1 1/2 cups beef broth
  • 2 Tablespoons cornstarch
  • 1/4 cup water

Instructions

  • Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.
  • Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.
  • Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.
  • Sprinkle the remaining onion soup mix and garlic over the roast and veggies.
  • Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.

To make the gravy:

  • Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.
  • In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.
  • Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.
  • Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.

Notes

  • You won’t be struck by lightning if you don’t brown your pot roast, but we recommend browning the roast first if at all possible. Taking 10 minutes to brown the beef really helps build the flavor and gives the beef a lovely, caramelized crust.

Equipment

Lodge Pre-Seasoned Cast Iron Skillet
Hamilton Beach Stay or Go Slow Cooker 6-Quart
Course Main Dish
Cuisine American
Keyword beer pot roast, slow cooker pot roast

Nutrition

Calories: 532kcal | Carbohydrates: 41g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1048mg | Potassium: 1589mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6050IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 5mg
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