Wit Beer Pot Roast

Wit beer pot roast is the best comfort food. It goes well with veggies and rainy days, brown rice and snow storms. Here’s how to pull this wonderful dish off.



  • 1.5kg boneless beef chuck roast
  • 2 bottles of wit beer
  • 6 carrots or 6 parsnips, cut into 2cm pieces
  • 1 onion, quartered
  • 1 pepper, diced
  • 15 mushrooms, halved
  • 2 tbsp dried onion flakes
  • 1 sprig thyme
  • 2 bay leaves
  • Salt and pepper
  • 2 tbsp butter
  • 14 cup flour


  1. In a dry cast iron pot brown meat fat side down, then continue to brown all sides. Season with salt and pepper.
  2. Add 1 can beer. And pour the other can for yourself!
  3. Add rest of ingredients except the butter and flour. Put pot with cover into 325°C oven for 3 hours.
  4. Melt butter in micro and flour.
  5. Remove roast and veggies from pan.
  6. Add some drippings to butter then add back to pan.
  7. Cook 5 minutes till nice and thick.
  8. Add veggies back to sauce.

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