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Spiced Pot Roast

Image of the prepared Spiced Pot Roast recipe
  • prep time: 5 min
  • total time: 15 hr 15 min
  • serves: 8 people

This is no ordinary pot marinates overnight and gets unique, mouthwatering flavor from beer, brown sugar, cinnamon, cloves and allspice.  Give it a'll be surprised how the flavors combine to make a tender, delicious pot roast.


  • 3 tablespoons packed brown sugar
  • 2 teaspoons ground whole cloves
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 4 pounds boneless beef chuck roast or boneless beef bottom round roast
  • 2 cups Swanson® Beef Stock or Unsalted Beef Stock
  • 1 bottle (12 ounces) stout or dark beer
  • 1 tablespoon Chopped fresh parsley


  • Tips

    • Serving Suggestion: Serve the pot roast with hot boiled potatoes.
  • Step 1

    Stir the brown sugar, cloves, allspice, cinnamon, salt and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.

  • Step 2

    Place the beef in a 6-quart oven-safe saucepot. Pour the stock and beer over the beef. Cover the saucepot.

  • Step 3

    Bake at 350°F. for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve the beef with the stock mixture. Sprinkle with the parsley, if desired.

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Made With

Calories 505
Total Fat 31 g
Sat. Fat 13.2 g
Trans Fat 1 g
Cholesterol 150 mg
Sodium 448 mg
Total Carb 7 g
Dietary Fiber 0 g
Sugar 5 g
Protein 44 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 28 %DV
Potassium 17 %DV
Calories 23
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Total Carb 5 g
Dietary Fiber 0 g
Sugar 5 g
Protein 0 g
Vitamin D 1 %DV
Calcium 1 %DV
Iron 1 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.