Whiskey Pot Roast Recipe

This hearty Whiskey Pot Roast is made with a tender beef chuck roast, carrots, onions, savory tomato paste, a splash of whiskey, and fresh herbs. This recipe creates a fall-apart tender and deeply flavorful main course that is rich and satisfying. It’s perfect for a cozy Sunday dinner, especially during the cooler months, and makes enough to generously serve 6 to 8 people.

Whiskey Pot Roast Ingredients

• One 3- to 5-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 6 large carrots, unpeeled, cut into 2-inch pieces
• 2 onions, quartered
• 2 heaping tablespoons tomato paste
• 1 cup whiskey
• 3 cups beef broth
• 2 to 3 sprigs fresh rosemary
• 2 to 3 sprigs fresh thyme
• Mashed potatoes, for serving

How To Make Whiskey Pot Roast

1. Preheat and season: First, set your oven to preheat to 275°F ($135°C). Liberally sprinkle the entire chuck roast with kosher salt and black pepper.
2. Sear the roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the seasoned roast in the hot oil and sear it for about one minute on each side until it is beautifully browned. Once seared, remove the roast and set it on a plate.
3. Cook the vegetables: Add the carrots and onions to the same pot. Cook them for 1 to 3 minutes, stirring occasionally, until they begin to brown. Stir in the tomato paste and cook for one more minute to deepen its flavor.
4. Deglaze the pot: Turn off the heat and pour the whiskey into the pot. Use a wooden spoon to scrape up all the browned bits stuck to the bottom. This step, called deglazing, adds incredible flavor to your sauce.
5. Assemble and roast: Place the seared roast back into the pot. Pour in enough beef broth to come halfway up the sides of the meat. Add the fresh rosemary and thyme sprigs. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for about 4 hours, or until the meat is so tender it falls apart easily.
6. Serve the dish: Use tongs or two forks to gently break the beef apart. Serve the pot roast warm with the cooked carrots, a generous spoonful of the whiskey sauce, and creamy mashed potatoes on the side.

Recipe Tips

• Sear the Meat Properly: Don’t rush the searing step. Getting a deep, brown crust on all sides of the beef creates a rich, complex flavor in the final dish. This process is called the Maillard reaction and it’s essential for a savory roast.
• Use a Heavy-Bottomed Pot: A Dutch oven is perfect for this recipe because it holds and distributes heat evenly. This prevents the bottom from burning while allowing the roast to cook slowly and consistently.
• Low and Slow is Best: The low oven temperature and long cooking time are crucial. This method gently breaks down the tough connective tissues in the chuck roast, turning it into incredibly tender, juicy meat.
• Don’t Skip the Deglazing: Those browned bits at the bottom of the pot after searing are pure flavor. Scraping them up with the whiskey infuses the entire sauce with a deep, roasted taste that you can’t get any other way.

What To Serve Pot Roast

This Whiskey Pot Roast is a complete meal with the included carrots and a side of creamy mashed potatoes to soak up the delicious sauce. For a heartier meal, serve it alongside some crusty bread for dipping, buttered egg noodles, or roasted green beans. A simple green salad with a light vinaigrette also provides a fresh, bright contrast to the rich roast.

How To Store Pot Roast Leftovers

• Refrigerate: Allow the pot roast and sauce to cool completely. Store them together in an airtight container in the refrigerator for up to 4 days. Storing the meat in its sauce keeps it moist and flavorful. Freeze: For longer storage, place the cooled pot roast and sauce in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Whiskey Pot Roast Nutrition Facts

• Serving Size: 1 serving
• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 145mg
• Sodium: 650mg Total
• Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 42g

Frequently Asked Questions

• What is the best kind of whiskey to use? A good quality bourbon or rye whiskey works best as they add a slightly sweet, smoky flavor. You don’t need to use an expensive, top-shelf bottle, but avoid using very cheap whiskey, as its harsh flavor can overpower the dish.
• Can I make this recipe in a slow cooker? Yes, absolutely. Follow the first four steps on the stovetop to sear the meat and deglaze the pot. Then, transfer everything to your slow cooker and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender.
• My pot roast is still tough after 4 hours. What went wrong? If your roast isn’t fall-apart tender, it most likely just needs more time. The connective tissues in chuck roast take a long time to break down. Simply put the lid back on and return it to the oven, checking it every 30 minutes until it shreds easily with a fork.
• Can I use a different cut of beef? While chuck roast is the best choice for its fat content and flavor, you could also use a beef brisket or a bottom round roast. Be aware that leaner cuts may not become as juicy, and you may need to adjust the cooking time.

Try More Recipes:

• White Beans with Pork and Croutons Recipe
• White Chicken Enchiladas Recipe
• Wine-Braised Chicken with Apricots Recipe