winter lager chuck roast

winter lager chuck roast

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If you spend time searching my website using the word or words, beef roast, pot roast, beef stew, beef soup, roast, and words that relate to this ultimate comfort food, you’ll find a few. That’s because I don’t think there’s anything better than a pot roast with lots of thick soppy gravy and, for good measure, sometimes adding vegetables.

Now this winter lager chuck roast is made with one of my favorite cuts of beef. Yep, chuck roast. It’s usually on the less pricey side for beef. Hoooooray! We can all save a few bucks on nutritious healthy food. However, the trade off comes with cooking. Since it’s not a ‘premium’ cut of beef,  you have to cook it a while. **Sad face** Oh, yeah, you can use a pressure cooker, but, to me, that’s like ‘cheating’~I, nor anyone who comes in my home, gets the olfactory pleasures with all the aromas wafting through the house as the beef cooks! And, by the time it’s all said and done, it’s worth every minute of the journey. Besides, you can do laundry, vacuum, read a book, relax, organized your attic and lots of other things while it’s cooking.

Now this chuck roast was perfect with pasta. But, if you want mashed potatoes or a big tray of steamed or roasted veggies, that would work great, too. And, if you don’t want to cook with the beer, then check out this post from Frugal Living on substitutions. Quite frankly, that beer adds something that nothing else can, I think. Plus, it cooks out completely only making the pot roast even tastier!

winter lager chuck roast

winter lager chuck roast

Yield: Serves 6+


  • Preheat oven to 400
  • ¼ cup bacon drippings, or oil
  • 2 ½ to 3 lbs. beef chuck roast, cut into 4-5 large chunks
  • 2 tsp. sea salt
  • 1 tsp. coarse ground pepper
  • ½ tsp. red chili flakes
  • 1 (12 oz.) dark lager beer
  • 4-6 garlic cloves, peeled and sliced
  • 1 ½ cup sweet onions, chopped
  • 1 (28 oz.) can tomatoes, chopped + 1 cup water to rinse can
  • 1 cup cherry tomatoes, sliced
  • ½ cup fresh basil, sliced


  • Put the oil in a heavy large pot over medium high heat. Add the beef pieces and brown on both sides. This will take about 18-20 minutes.
  • Add the salt, pepper chili flakes and slowly pour in the beer to deglaze the pot.
  • Turn off heat and add the garlic, onions and tomatoes/water. Cover (make sure it’s a good fitting lid; if not, put a doubled layer of foil on the pot, then the lid) and roast in a preheated 400 oven about 2 ½ hours.
  • Check every 45 minutes to see if you need to add water.
  • Turn off oven. Shred tender meat, add more water if needed, cover and return to the warm oven for about 30 minutes.
  • When ready to serve, blend in fresh basil.
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winter lager chuck roast

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