Research has shown that families who sit down together to share a meal have children who are healthier, have better self- esteem, higher GPAs and have better chances at being more successful in life(http://thefamilydinnerproject.org/resources/faq/). Coming together around the table fosters a sense of togetherness and security. It is a time to recharge, reconnect, spark conversation and take an interest in each other. With today’s busy lifestyle it is sometimes difficult to find the time to share a good homecooked meal. This recipe comes together pretty easily and you can forget about it while it cooks for 3 hours. It fills the house with an incredible aroma as the roast braises in a rich beer-based onion and mushroom sauce. The result is a fork tender roast with a flavorful sauce. It is a forgiving recipe which can sit until ready to serve. At the last minute all that is needed is a side vegetable and some mashed potatoes to sop up that irresitible sauce. Believe me by the time this is ready, your family will be clamoring to eat.
Beer Braised Pot Roast Smothered in Onions and Portobellos
3 to 3 1/2 lbs beef rump round roast
2 T olive oil
3/4 t salt and 1/2 t pepper
6 cups of thinly sliced yellow onions
1 bay leaf
1 T balsamic vinegar
12 oz bottle of regular beer, not dark and not calorie-reduced
0.75 oz packet of dehydrated portobello mushrooms, reconstituted according to manufacturer’s instructions
Method:
Preheat oven to 350F and set rack to the middle position.
Pat your roast dry and season with salt and pepper on all sides. In an oven-proof, heavy-bottomed pot large enough to hold your roast, heat the oil. Sear your roast on all sides in the oil. Remove to a platter while you cook the onions. In the same pot, brown the onions with the bay leaf until softened. Remove half the onions and return the roast on top of the onions in the pot. Smother the roast with the remaining onions. Add the bottle of beer and the balsamic vinegar to the pot and sprinkle the portobellos around the roast. Cover and braise for 3 to 3 and 1/2 hours. If your roast is thick, flip it over for the last hour of cooking as I did. Remove the roast from the oven, uncover, and let stand for half an hour in its sauce before slicing. Slice across the grain. Skim off any fat from the top of your sauce, if needed. Serve the beef with the sauce on top.

Smothering the roast with the other half of the onions and the addition of the portobello mushrooms to the pot
Comfort food at its best, perfect for bringing families together.
What family wouldn’t want to gather around the table to enjoy such a beautiful dish! Outstanding!
Thank you Jeanne. Told my 20 and 21 yr olds, beer braised and they devoured it never suspecting there were mushrooms in there. Devious mom that I am!
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Devious moms R us…I’m right with you, whatever it takes!
:)))
mmmm……making this for tonight! Thanks for the inspiration.
I’m coming over! Made it last Sunday and it vanished! Did you find dehydraded portobellos?
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YUM!
It was yummy! Thanks for visiting.
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I agree Johanne – when I grew up we certainly ate many meals together as a family. Nowadays, there are so many different schedules in families! Your roast looks good 🙂
It is so ahrd for families to get together w all the activities. Thanks Judi.
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Happy Fiesta Friday Johanne and get ready for the big part next week at Angie’s 🙂
I will be partying from AZ where I will be on vacation. Have some posts ready…..hope they will be enough for the big party! Told Angie we should plan a reunion together 🙂
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This looks so good! I’m drooling!
We all were too until it was ready then devoured!
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That’s a damn huge meaty feast!!!!
damn delicious beer and balsamic vinegar braised beef (i personally like bavarian dark beef even more for cooking red meat)
I knew you would like this one Dedy! What is Bavarian dark beef? Sounds good! Happy New Year to you!
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Any imported dark beer from Germany
Ummm! I would like that!!!!
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Whoa that sounds wonderful!
It sure was! Lots of requests to make it again! 🙂
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I am just salivating! This dish looks so rich and flavorful!
Believe me Julie, everyone will be salivating while this is cooking if you make it!
I’m making this this weekend, once I defrost my roast. I have been thinking about what to do with it, and your recipe looks so tempting and fool-proof, I’m sure it will be good. Thanks for a very timely recipe.
I hope you love it as much as we did Hilda! Heading to AZ tomorrow to hike w friends and they have requested I make this recipe for them! Enjoy!
Thanks, thawing the meat now. Enjoy your day of hiking. It is supposed to be milder tomorrow.
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What a mighty pot roast – excuse me while I just put my tongue back in my mouth!
You are too funny Mandi! It was good !
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Delicious! The flavours sounds perfect together and I can only imagine how nice to tuck in to!! 🙂
Thank you Petra! It was delish!
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Ooh looks delicious, can’t imagine any family that wouldn’t wanna sit down for a meal together with the smell from this filling the house!
It smelled and tasted soooo good! Have requests for repeat performance Michelle!
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Hi Johanne, this recipe must have been why I had such a craving for my beer braised pot roast that I posted last week! I can see I put a like on here when you posted this! For some reason, I couldn’t get the thought out of pot roast out of my mind, lol, so I’m blaming you!! When I checked in today, I had an AHA moment…
I love the use of the big roast here, so much more elegant than chuck! And the mushrooms! Oh, they look so good! I might have to modify my recipe next time I make it, or try this one.
Happy to inspire! Thise mushroomas were awesome!!
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