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Slow-Cooker Beer-Braised Pot Roast

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  • Prep 10 min
  • Total 8 hr 0 min
  • Servings 6
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Dark beer lends incredible flavor in this simple, meaty slow cooker recipe!
Updated Mar 14, 2017
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  • 3 to 4 lb beef roast
  • 3 tablespoons salt
  • 1 tablespoon crushed pepper
  • 1 stick (1/2 cup) butter
  • 1/2 sweet onion, finely diced
  • 2 stems fresh rosemary
  • 2 large sweet potatoes, peeled and cut into chunks
  • 8 oz beer
  • 2 tablespoons cornstarch or arrowroot powder


  • 1
    Pat roast dry with a paper towel. Sprinkle all sides of the roast with salt and pepper.
  • 2
    In a large skillet, melt butter over high heat. As soon as the butter is melted, brown the roast in the hot butter until golden brown on all sides. Transfer to a 6-quart slow cooker.
  • 3
    Turn stove down to medium-low. Toss onions and rosemary into the skillet. As soon as onions are softened (about a minute), pour everything in the skillet over the meat.
  • 4
    Add sweet potatoes to the slow cooker. Pour beer over meat and sweet potatoes. Cover and cook on LOW for 7-8 hours. 20 minutes before serving, turn slow cooker heat to HIGH and remove the meat from the slow cooker. Whisk cornstarch with 1/4 cup water. Whisk mixture into the juices that remain in the slow cooker. Cover and allow to thicken.
  • 5
    Slice meat against the grain. Serve topped with slow cooker gravy and sweet potatoes.

Nutrition Information

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More About This Recipe

  • This roast cooks itself while it soaks in all kinds of goodness from veggies and... beer! There are a hundred ways to make a good roast. But let’s make that 101. Because this recipe for beer-braised roast is so insanely good, it deserves it’s own decade. Or Decacount. Or whatever happens when a list of 100 good recipes isn’t complete until you arrive at 101. This is that recipe. Slow cookers are a great way to make a tender piece of beef. Slow cook it over 6 hours in beer, and you won’t just get a tender piece of meat. You’ll get a delicious piece of tender meat. A meal worth sharing. A meal worth remembering. A meal so good (and easy!), you’ll want to make it again and again. Here’s how you get foolproof, perfect beer-braised beef every time. I love using a dark beer because the hints of molasses make the end entrée delish. If you’re more of a light beer lover, by all means, go for it. A pumpkin ale would also lend amazing seasonal flavor to this recipe. Beer-braised roast for everyone!
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