Step 1 of 12
Beer Braised Pot Roast
Preheat the oven to 275°F.
Step 2 of 12
Beer Braised Pot Roast
Cut the onion into 1-inch thick wedges. Quarter the mushrooms. Remove the garlic cloves from their skins and smash with the back of a knife.
Step 3 of 12
Beer Braised Pot Roast
Set a large Dutch oven or oven-safe pot over high heat and add the olive oil.
Step 4 of 12
Beer Braised Pot Roast
Place the beef on a large plate and coat on all sides with salt, black pepper, and brown sugar.
Step 5 of 12
Beer Braised Pot Roast
Place the beef in the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.
Step 6 of 12
Beer Braised Pot Roast
Remove the beef from the pot and transfer to a large plate.
Step 7 of 12
Beer Braised Pot Roast
Reduce the heat to medium-high and add the olive oil to the pot. Add the onions, mushrooms, and garlic to the pot and cook, stirring occasionally, until lightly browned, 3-4 minutes.
Step 8 of 12
Beer Braised Pot Roast
Slowly pour the beer into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme sprigs.
Step 9 of 12
Beer Braised Pot Roast
Cover the pot and remove from the heat.
Step 10 of 12
Beer Braised Pot Roast
Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.
Step 11 of 12
Beer Braised Pot Roast
Check to see that the pot roast is done. Remove from oven or add time as needed.
Step 12 of 12
Beer Braised Pot Roast
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the mushrooms from the pot, and arrange over the pot roast. Serve immediately.
PRO TIP Use the juices from the pot roast as gravy for some mashed potatoes!