Dutch Oven Pot Roast - Deer Lord Beer Pairing

Settle in with Deer Lord, a beer as satisfying as that crisp mountain air after a long day in the wild. Refreshing and bold, it’s made for rewarding moments—like enjoying a hearty Dutch oven pot roast. Pairing these two gives you a perfect mix of rich, savory flavors and a crisp, drinkable beer to complement every bite. Whether you’re unwinding after a day outdoors or just craving comfort food and a great beer, this combo hits all the right notes.

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Servings: 8 people

Equipment:

• 7.25 Quart Dutch Oven

Ingredients:

• 1/3 cup all puprose flour

• kosher salt and ground black pepper

• 1 (3pound) boneless chuck roast

• 1 tablespoon olive oil

• 2 onions, thinly sliced

• 5 carrots, peeled and cut into 2 inch pieces

• 4 large ribs celery, cut into 1/2 inch crescents

• 2 cloves garlic, minced

• 3 cups beef broth, divided

• 1/2 cup red wine (or additional beef broth)

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 3 medium russet potatoes, peeled and cut into eighths

Instructions:

1. Preheat oven to 275°F. Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides. Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.

2. Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom)

3. Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables.

4. Add the remaining two cups of beef broth, red wine, thyme, rosemary, and bay leaves. Season with salt and pepper, cover, and bake in the 275°F oven for 2 hours.

5. After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

Notes:

Make a gravy using the drippings from the pot

To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 1/2 cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.