My husband’s favorite dinner…Beer Roast

My husband’s favorite dinner…Beer Roast

I am NOT the cook in the family. I have one meal that I make REALLY well…like impress people when they come over really well. I CAN cook and bake. I just don’t like to…but my husband LOVES it (I’m not even being sarcastic). My husband cooks 6 out of 7 days of the week. Yes, I know how fortunate I am. I love this man for many, many reasons. The fact that he cooks is definitely at the top of the list.

So since I hardly ever cook, I had to take a picture to commemorate the event.

Day 114

Wearing my husband’s apron to channel his cooking skills while I make his favorite meal.


This is one of those meals that simmers on the stove all day and makes the house smell A-MAZ-ING! Great to throw on the stove after church for a comforting Sunday meal. It’ll also give you plenty of leftovers for lunch or another dinner during the week.


Total Time: 6 hrs 15 min
Prep: 15 min
Cook: 6 hrs

Yields: Easy to accommodate 2-8 people by adjusting ingredients



3 lb. boneless chuck roast (bigger depending on the size of your family)
carrots, peeled cut into 3-inch pieces
potatoes, cubed into medium pieces
1 medium yellow onion, sliced into medium petals
3 garlic cloves, roughly chopped
3 bottles of your favorite beer (I used Shiner Bock this time)
Tony Chachere’s Original Creole Seasoning
vegetable oil
worcestershire sauce
Louisiana hot saucer
black pepper


*Keep in mind, this recipe isn’t exact. If you add a little more of this or less of that, then your meal will still be amazing! It’s all to taste and depending on how many people you are feeding.

*Also, just because there’s beer in it, you can still serve it to children. In fact, I ate this plenty when I was pregnant. It cooks so long, the alcohol is all cooked out by the time you eat it.

-Liberally season boneless chuck roast with Tony Chachere’s and rub into meat. Sprinkle with pepper (to taste), a couple dabs of worcestershire, and a couple dabs of Louisiana hot sauce (opt). Adjust if you don’t want it as spicy.
-On the stove over medium heat in a large soup pot, coat pot with a couple Tbs of vegetable oil and sear the roast on all sides. Makes sure the roast has a nice brown color on each side to lock in the flavor.
-Turn heat down to simmer and cover roast with beer of choice. I’ve used everything from Miller Lite to Shiner Bock and random seasonal beer. The beer helps determine the flavor of the roast, so use something you like. Usually I use 3-4 cans/bottles depending on the size of the roast and my pot. Leave room to fill juice with carrots and potatoes later.
-Add roughly chopped yellow onion and garlic to the pot.
-Simmer for 4 hours. Check on the roast once in awhile to make sure it isn’t boiling. Adjust temp to keep it at a low simmer.
-After 4 hours, add carrots to roast (I use the whole carrots since they’re more substantial but baby carrots work fine too). They should fit around the roast and be covered by juice. (Tip: leave the carrots out on the counter when you start the roast so they’re room temperature when you need them.)
-Simmer for 1 hour.
-Add potatoes to roast. Again, they should fit around/on the roast and be covered in the juices to cook better. (I use the regular brown baking potatoes that come in the 5 lb bag, but the gold potatoes also taste great in the roast).
-Simmer for 1 more hour.
-Once the potatoes are cooked, your roast should be falling apart and super tender to eat.
-Dinner is ready! Serve with bread that has a thick crust– great for soaking up the juice!



Linking up with Andrea at Momfessionals today for the first installment of Recipe Club. Check back here at the end of next month to see if my affinity for cooking has grown.

Recipe Club

Also- check in tomorrow for #phillipsfamily2014 Week 17. If you missed it, check out last week.

1 Comment

  1. This looks delicious! Will definitely be trying this one!



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