Black Raven Origins IPA Tender Pot Roast

Jake's note

"This recipe was designed to showcase Black Raven Brewing Origins IPA as a braising liquid — it adds a bright, slightly hoppy backbone to the savory gravy. It’s perfect for Sunday dinners or any weeknight when you want a hands-off, crowd-pleasing main."

Instructions

1. 1

   Season the roast

   Pat the beef chuck roast dry with paper towels. Rub the roast all over with the kosher salt and freshly ground black pepper (the combined 2 tsp), pressing the seasoning into the meat so it adheres.

   For this step

   • 3 lbBeef chuck roast
   • 2 tsp (combined)Kosher salt and freshly ground black pepper
   
2. 2

   Prepare the vegetable base

   Place the halved onion, carrots, and baby potatoes in the bottom of a 6- to 7-quart Crock Pot in an even layer — they act as a bed that keeps the roast off the pot and steams gently while cooking. Set the seasoned roast on top of the vegetables.

   For this step

   • 1 largeYellow onion, peeled and halved
   • 4 mediumCarrots, peeled and cut into 2-inch pieces
   • 1 lbBaby potatoes, halved if large
   
3. 3

   Add the braising liquid (featuring the beer)

   In a measuring cup, whisk together 12 fl oz Black Raven Brewing Origins IPA, 1 cup low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and the fresh thyme sprigs until the tomato paste is dispersed. Pour the mixture evenly over and around the roast so the beer and broth come up the sides but do not fully cover the meat.

   For this step

   • 12 fl ozBlack Raven Brewing Origins IPA
   • 1 cupLow-sodium beef broth
   • 2 tbspTomato paste
   • 1 tbspWorcestershire sauce
   • 4 sprigsFresh thyme sprigs
   
4. 4

   Slow-cook until tender

   Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the roast is fork-tender and the vegetables are soft. The slow, low heat allows the Black Raven Brewing Origins IPA to infuse the meat and vegetables with its malt and hop notes while breaking down connective tissue.
   
5. 5

   Rest and finish the juices

   Using tongs, transfer the roast and vegetables to a cutting board and tent with foil. Skim any excess fat from the liquid left in the Crock Pot with a spoon; if you prefer a slightly thicker sauce, set the Crock Pot to HIGH and cook uncovered 20–30 minutes to reduce the juices slightly.
6. 6

   Slice or shred and serve

   Slice the roast against the grain or shred into large pieces and return to the Crock Pot with the juices and vegetables to warm for 5 minutes. Serve one portion (about 1 serving (about 350g)) with spoonfuls of the beer-braised gravy and a sprig of fresh thyme for garnish.
   

1. Pat the beef chuck roast dry with paper towels. Rub the roast all over with the kosher salt and freshly ground black pepper (the combined 2 tsp), pressing the seasoning into the meat so it adheres.
2. Place the halved onion, carrots, and baby potatoes in the bottom of a 6- to 7-quart Crock Pot in an even layer — they act as a bed that keeps the roast off the pot and steams gently while cooking. Set the seasoned roast on top of the vegetables.
3. In a measuring cup, whisk together 12 fl oz Black Raven Brewing Origins IPA, 1 cup low-sodium beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and the fresh thyme sprigs until the tomato paste is dispersed. Pour the mixture evenly over and around the roast so the beer and broth come up the sides but do not fully cover the meat.
4. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the roast is fork-tender and the vegetables are soft. The slow, low heat allows the Black Raven Brewing Origins IPA to infuse the meat and vegetables with its malt and hop notes while breaking down connective tissue.
5. Using tongs, transfer the roast and vegetables to a cutting board and tent with foil. Skim any excess fat from the liquid left in the Crock Pot with a spoon; if you prefer a slightly thicker sauce, set the Crock Pot to HIGH and cook uncovered 20–30 minutes to reduce the juices slightly.
6. Slice the roast against the grain or shred into large pieces and return to the Crock Pot with the juices and vegetables to warm for 5 minutes. Serve one portion (about 1 serving (about 350g)) with spoonfuls of the beer-braised gravy and a sprig of fresh thyme for garnish.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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