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Slow Cooker Pot Roast Recipe in Stout Beer

This Slow Cooker Pot Roast Recipe in Stout Beer isn't your grandma' roast. It's loaded with vegetables and a savory milk stout sauce.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 440kcal


  • 3 pound eye of round or shoulder roast
  • 1/2 cup of all purpose flour
  • 2 tablespoons of olive oil
  • 1 large diced large yellow onion
  • 8 to 10 cloves of garlic
  • 1 bunch of fresh thyme leaf sprigs
  • 2 16- ounce bottles of stout beer
  • 32 ounces of beef stock
  • 2 each tri-color carrots peeled and sliced on a bias
  • 3 peeled and sliced russet potatoes
  • 6 stalks of celery sliced on a bias
  • Kosher salt and fresh cracked pepper to taste


  • Season the beef on all sides with salt and pepper and lightly coat it in the flour. Sear it on all sides in a large cast iron skillet on high heat with 2 tablespoons of olive oil until it is brown on all sides.
  • Next, add it to a slow cooker along with the onion, garlic, thyme, beer, beef stock, salt and pepper and cook on high for 4 hours.
  • After 4 hours add in the remaining vegetables and cook on high for a further 2 hours or until the meat pulls apart with ease.
  • Serve hot!


Calories: 440kcal | Carbohydrates: 37g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 429mg | Potassium: 1325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3415IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 4mg