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Whiskey Pot Roast

A hearty Dutch oven pot roast with tender beef, mushrooms, onions, potatoes, green beans, and a rich whiskey-infused gravy.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 3 1/2 pounds boneless beef chuck roast
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
Vegetables and Aromatics
  • 2 tablespoons unsalted butter
  • 1 large yellow onion cut into wedges
  • 8 ounces cremini mushrooms sliced
  • 4 cloves garlic minced
  • 1 pound baby potatoes
  • 8 ounces green beans trimmed
  • 2 tablespoons fresh parsley chopped, for garnish
Braising Liquid
  • 1/2 cup whiskey
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme

Equipment

  • 1 Dutch oven large, oven-safe with lid
  • 1 tongs for turning the roast
  • 1 cutting board
  • 1 chef's knife
  • 1 Measuring cups and spoons

Method
 

Prepare and Sear
  1. Pat the chuck roast dry. Season all over with kosher salt and black pepper, then lightly dust with the flour.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until deeply browned. Transfer to a plate.
Build the Braise
  1. Reduce the heat to medium. Add the butter, onion wedges, and sliced mushrooms. Cook for 6 to 8 minutes until softened and lightly browned. Stir in the minced garlic and cook for 30 seconds.
  2. Pour in the whiskey and scrape up the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes to reduce slightly.
  3. Stir in the beef broth, Worcestershire sauce, tomato paste, and dried thyme until well combined.
  4. Return the roast to the Dutch oven and spoon some liquid over the top. Cover and transfer to a 325°F oven. Cook for 2 hours.
Add Vegetables and Finish
  1. Carefully add the baby potatoes around the roast. Cover and continue cooking for 45 minutes.
  2. Add the trimmed green beans, cover, and cook for 20 to 25 minutes more, until the roast is fork-tender and the vegetables are cooked through.
  3. Taste the gravy and adjust seasoning if needed. Let the roast rest in the pot for 10 minutes, then garnish with chopped parsley and serve hot.

Notes

Use chuck roast for the best texture. Add green beans near the end so they stay tender-crisp. For a non-alcoholic version, replace the whiskey with additional beef broth. Leftovers reheat very well.