Black is Beautiful Pot Roast

We used an Instant Pot to speed up the process for some quick(er?) pot roast, but this recipe can easily be made stove-top if preferred. Use a Dutch oven to sear off your meat, deglaze the pan with our beer, add your other ingredients and meat back in, cover, and cook low and slow for multiple hours or until the potatoes are soft, the flavors have married well, and the chunks of meat are falling apart to your liking. If you choose to do the stovetop method, you will likely need four cups of stock and water. Your goal is to cover the top of the veggies and meat with about an inch of liquid on top (this cooks down over time).

To achieve the meat consistency shown in the photo above, continue to cook on saute (low) for 30-minute intervals after releasing the pressure cooker, with the lid off until liquid has been cooked down and meat is falling apart (1-2 hours). For chunkier pot roast, follow the recipe below.


  • 3-3.5 lbs of beef roast 
  • 3 Tbsp. oil (EVOO, canola, veggie)
  • 2 medium yellow onions
  • 1 to 1.5lb whole fingerling potatoes
  • 4 carrots
  • 4 whole garlic cloves
  • 2 Tbsp. tomato paste
  • 1 cup NoDa Brewing Black Is Beautiful Dark Pilsner
  • 3 cups low-sodium beef stock
  • 2 Tbsp. Worcestershire 
  • 2 Bay leaves


  • 1 tsp fresh cracked black pepper
  • 1 tsp sea salt
  • 1 tsp flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp. dried rosemary
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. paprika


  1. Combine dry rub ingredients together in a small bowl and stir to mix. 
  2. Dry your beef roast and cut into large 2” cubes, trimming off and throwing out large chunks of fat in the process. Place cubes into a large bowl for tossing.
  3. Sprinkle dry rub into the large bowl of chunks and press spices onto the cubes, making sure to coat/toss thoroughly. 
  4. Heat Instant Pot up by pressing Sauté and “adjust” to “more” for higher searing temperature. Once the Instant Pot has warmed up, add a couple of tablespoons of oil to sear your meat off with. Keep more oil handy in case you need it!
  5. Chop up onions and carrots into hearty one-inch pieces.
  6. Place a clean plate next to your Instant Pot, and sear your cubes off in batches. Do not crowd the pot! Once all cubes have been browned on all sides, turn your Instant Pot down to regular temp Sauté (Cancel -> “Adjust” to “Regular” for settings). 
  7. Add tomato paste and toast in the pot for thirty seconds before pouring in/deglazing with our Black Is Beautiful Dark Pilsner. 
  8. Add stock, Worcestershire, and your beef cubes back into the pot. Place your carrots, potatoes, garlic, onions, and bay leaves on top. Do not stir. Make sure there is enough liquid to halfway cover the top of the vegetables. If there is not enough, you can add a blend of more beer, stock, or water to reach the amount needed.
  9. Cover with Instant Pot lid, ensure the valve on top is at the seal location and manual pressure cook on high for 35-45 minutes.
  10. Let naturally release for 10 minutes, then pop valve to open and let pressure drop COMPLETELY before opening the lid. Remove and discard bay leaves. Salt and pepper to taste. Continue to cook on sauté low (with the lid off) for 30-minute intervals until the pot roast is at your desired consistency, or serve immediately!
  11. Pour a beer and serve yourself and/or your friends and family up a hearty bowl of pot roast! 

Author’s note: Of course, you can always eat pot roast by itself, but we had a LOT of potatoes handy, so we served our pot roast with mashed potatoes! Pot roast goes well with asparagus, couscous, white rice, or yeast rolls, as well. May we suggest our Jam Session and Smoked Cheddar Rolls