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Beer Pot Roast


Pot roast recipe with beef broth, beer, onion, mushrooms, and seasonings.


  • 4 pound pot roast, chuck, shoulder, top round, etc.
  • 1 tablespoon all-purpose flour
  • 3 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 12 ounces sliced mushrooms
  • 1 can (10 1/2 ounces) condensed beef broth or beef consommeé soup, undiluted
  • 1 can (12 ounces) beer
  • 1/4 teaspoon seasoned salt, or to taste
  • 1/8 teaspoon pepper
  • 1/2 teaspoon thyme


In a large skillet, heat oil over medium heat. Coat pot roast with flour; brown in hot oil on all sides. Remove roast to a baking dish. Pour off excess grease from skillet, leaving about 1 tablespoon. To skillet add onion and mushrooms; sauté until onions are tender. Add beef soup, beer, salt and pepper, and thyme. Bring mixture to a boil; pour over roast. Cover and bake at 350° for 3 hours. Serve with noodles or mashed potatoes. Serves 6.

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