If you’re after a cozy, low-effort dinner that still feels a little special—this Ale Braised Pot Roast is it. A citrusy white ale stirred into the beef broth base gives the dish a subtle brightness that keeps things from feeling too heavy. It slow-braises in the oven until fall-apart tender, then gets finished with a quick, lemony garlic-herb topping that brings everything to life (think of it as a laid-back gremolata). Serve it with baby potatoes and carrots, and you’re golden.

I love this as an unexpected—but super impressive—alternative to the traditional Easter ham. Whether you’re skipping the ham or just want something a little different this year, this roast is a total crowd-pleaser: savory, vibrant, and full of flavour.

Why You’ll Love this Recipe:

• For any Occasion: Feels special enough to serve on a holiday, but is also easy enough to throw together on a lazy weekend.
• Roast with a Fresh Twist: Braising the roast with a citrusy white wheat beer imparts a light, vibrant flavour.
• Perfect Leftovers: The roast reheats super well so you can get a few meals out of one roast.
• One-Pot Meal: If you choose to cook your potatoes and carrots in with the roast for the last hour, a dutch oven is the only cookware you’ll need!

Prep for Ale Braised Pot Roast:

This recipe is pretty fuss-free, but here are a few pointers to make your time in the kitchen as breezy as possible.

• Chop the onion + mince the garlic.
• You can prepare the herb topping while the roast is in the oven, then keep it in the fridge until you’re ready to serve.
• Halve the potatoes and slice the carrots before adding them to the roast during the final hour of cook time.

How to Make Ale Braised Pot Roast

Step One:

Preheat the oven to 325°F.

Step Two:

Season roast generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Sear roast on all sides until deeply browned (3–4 minutes per side). Remove from the pan and set aside.

Step Three:

Lower heat to medium. Add onion and cook until softened (5 min). Stir in garlic and tomato paste; cook 1–2 more minutes until fragrant and slightly caramelized.

Step Four:

Pour in the ale, scraping up browned bits. Add beef broth, Dijon mustard, thyme, rosemary, and bay leaves. Bring to a bubble and then return roast to pot and cover with the lid.

Step Four:

Braise in the oven for 2.5 to 3 hours, until beef is very tender. Option to add in baby potatoes and carrots into the dutch oven (if you have room) for the last hour. If not, you can boil, steam or roast those separately and serve together.

Step Six:

Finish with a quick zesty garlic herb topping: mix together some freshly chopped parsley and dill, zest from 1 lemon and 1 grated garlic clove. Use as a topping on top of the Ale Braised Pot Roast and potatoes/carrots.

How to Store Ale Braised Pot Roast

Store leftover meat + vegetables in an airtight container in the refrigerator for up to 3 days, or the freezer for up to 3 months.

Reheat on the stove over low heat with a splash of beef broth to reinvigorate the dish. If frozen, thaw in the fridge overnight before reheating.

Substitutions:

• Alcohol-Free: A citrusy non-alcoholic beer would work perfectly here, or if you want to nix the beer altogether, reach for some orange juice and a splash of apple cider vinegar instead.
• Alternate Broth: For a lighter roast, try vegetable broth.
• Vegetables: If carrots aren’t your favorite, try sweet potatoes, parsnips, and/or turnips—root veggies really shine here.
• Topping: You can sub in chimichurri when serving for an even punchier finish.

If you like this dish, you may also like:

Red Wine Braised Short Ribs

Cabernet Braised Pot Roast

As always, if you try this roast out, please tag me on social (@britacooks). I absolutely LOVE seeing how you recreate these recipes! xx