Beer Glazed Beef Roast w/ Vegetables

Holiday Family Recipe

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Earlier this year, I received a 6-pack of slightly-below-average-quality beer as a birthday gift from an acquaintance. One was more than enough for me. Just wasn't my thing. I was able to pawn off a few to some of my other friends, but for months I had one lone bottle sitting in my fridge, just waiting for its opportune moment to leave.

And then, one day, I decided to throw it in with a beef roast just to see what would happen. Turns out, it's absolutely delicious! Here's how I did it:


  • 1 4-to-5-pound beef rib eye roast
  • 5 medium baking potatoes, cleaned and quartered
  • 1 small bag of cleaned baby carrots
  • 1 large onion, diced
  • 1 bottle light beer
  • 5 cloves fresh garlic, cleaned and minced
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper


Preheat oven to 350 degrees. Blend all spices and rub onto roast. Pour beer into a roasting pan and place roast inside. Surround roast with vegetables. Cover roasting pan. Bake for 45 minutes and then baste roast with beer and au jus from the pan. Return roast to oven for about 45 minutes to an hour longer, or until a meat thermometer registers 135 degrees for medium rare or 150 degrees for medium. Cooking times can vary depending on desired doneness and roast size. Once done, remove from oven and cool for about 20 minutes. Carve and serve with vegetables, rolls, and other holiday dishes.

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