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Stout Beer Braised Chuck Roast

Stout Beer Braised Chuck Roast

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6 1x


Serve this tasty bread with crusty bread to soak up the broth. Or thicken the broth to make an aromatic gravy.


  • 3 lb. chuck roast
  • 1 large white onion chunked
  • 1 12-ounce can Imperial Milk Stout beer
  • 1/2 cup water
  • 4 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1 pound carrots, 1-inch bias cut
  • kosher salt
  • fresh ground pepper
  • olive oil


  1. Position rack in middle of oven. Preheat oven to 325 degrees F.
  2. Pat chuck roast dry. Season with kosher salt and pepper on both sides.
  3. Heat a heavy, oven-proof pot, 6-8-quart size, over medium heat. When pot is heated, add just enough oil to coat the bottom. Brown beef in the oil on all sides. Transfer beef to a sheet tray.
  4. Add onions to pot. Sauté until golden brown around the edges. Add garlic and sauté until fragrant, about a minute.
  5. Add the water to the pot and stir to deglaze the pan, scraping up as much of the brown bits on the bottom of the pot as you can.
  6. Return the roast to the pot.
  7. Pour the beer over the roast.
  8. Add the brown sugar, bay leaves, and rosemary to the pot.
  9. Bring the roast to a boil then cover it, and place the pot into the oven.
  10. Braise the roast in the oven until it’s tender, 3-4 hours.
  11. Add carrots to pot about 45 minutes before the roast is done. This will ensure carrots don’t overcook and will retain their beautiful color.
  12. Once the roast is tender and has been removed from the oven, allow it to rest for 15-30 minutes prior to serving.
  13. Garnish with a fresh sprig of rosemary.


  • Serving Size: 1 plate
  • Calories: 374
  • Sugar: 6.1 g
  • Sodium: 447.4 mg
  • Fat: 14.7 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.7 g
  • Fiber: 2.9 g
  • Protein: 46.1 g
  • Cholesterol: 134 mg
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