For The Best Pot Roast Of Your Life, Cook It In This Liquid

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Home cooks search far and wide for the best way to give pot roasts more flavor with minimal effort, and while some grab French onion soup mixes or red wine, a touch of beer is a low-effort alternative that unlocks deeper levels of taste. We spoke to two experts for some exclusive guidance on the boozy flavor boost. Executive chef Bill Peet of Tavern on the Green, author of the "Tavern on the Green Cookbook"; and chef, author of "The Chef's Recovery," and owner of Thankfully Local Private Chefs Chuck Hayworth shared the best tips on properly adding beer to the dish with Chowhound.

Beer is the ideal liquid to add to pot roasts if you want undeniable taste. As Peet explains, it adds bitterness and acid to the cooking liquid. This is because the connective tissue breaks down, meaning that the meat becomes softened and perfectly tender. Not only can you expect your meat to be rich in flavor, but you can expect it to also be so juicy it falls apart. It will also be a standout as a step beyond pot roasts that depend on water or broth which lack that extra oomph. 

It's important to select the right beer to complement the flavors of everything in the pot. Lighter beers and blonde lagers don't do justice to the depth of flavor that a darker beer might be able to add. As far as dark beers go, porter ales are often chosen as they add a roasted malted flavor. There are other types of dark beers which add robustness to the pot including amber lagers such as Marzen or Vienna lager. You could add stout for a nuttier and toasted flavor which Chuck Hayworth notes is "creamier and smoother in texture and flavor." Some home chefs make use of dark stouts like Guinness to add a bolder flavor to the dish. Add the beer after the ingredients have been put in the pot and allow it to simmer for best results.

Another consideration is the ratio of liquids used in the recipe. Hayworth's approach is to use the beer as "half the liquid called for in the recipe" and "the other half is beef bone broth." This method helps balance out the savory elements of the broth and the sweetness of the beer. Ensure that the rest of the seasonings in the pot layer on the flavor too. Bill Peet has several recommendations to ramp up the taste, including "thyme, fresh bay leaf, and a little Dijon mustard." Even while you make note of the top tips to make the best pot roast or you ditch the slow cooker for a quicker cooking method, don't skip out on adding some beer for a tastier meal.