Dark Beer Braised Beef Roast
A melt-in-your-mouth beef roast slow-cooked under pressure with dark stout beer, onion soup mix, and tomato sauce. Simple ingredients, deep flavors, and dinner on the table in under an hour.
🛒 Ingredients
6 servings
- 2.2 lbs (1 kg) beef eye of round roast
- 1 packet dry onion soup mix
- 1 can (12 fl oz) dark stout beer
- 1¾ cups water
- 1 tablespoon neutral oil
- 1 tablespoon Worcestershire sauce
- 1 can (14 oz) crushed tomato sauce
- Salt, minced garlic and Worcestershire sauce for seasoning (to taste)
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Directions
- 1
Season the roast all over with salt, minced garlic, and a splash of Worcestershire sauce. Let it rest for at least 30 minutes to absorb the flavors.
- 2
In an open pressure cooker over high heat, warm the oil with the extra tablespoon of Worcestershire sauce. Sear the roast on all sides until deeply browned and crusted.
- 3
Pour in the dark beer, water, tomato sauce, and onion soup mix. Stir to lift any browned bits from the bottom of the pot.
- 4
Once the liquid begins to simmer, seal the pressure cooker and cook on medium heat for 40 minutes. Allow pressure to release naturally before opening.
- 5
Slice the roast and serve covered in the rich cooking sauce alongside gratin potatoes.
💡 Chef's Tip
For a thicker gravy, remove the roast and simmer the sauce uncovered for 5 minutes until reduced. Any dark ale or porter works well if stout is unavailable.
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