Stout & Shitake Pot Roast

By Dinnerfy

Stout & Shitake Pot Roast is a comforting and flavorful dish made with beef roast, stout beer, shiitake mushrooms, and other delicious ingredients. It is slow-cooked to perfection, resulting in tender and juicy meat. This recipe is perfect for those following a KETO or Low Carb diet.

Signup to Dinnerfy to explore more

Sign up
💪🏻 Low Carb
Pot Roast
Comfort Food
Slow Cooked
Stout Beer
Shiitake Mushrooms

20 mins

180 mins

Nutritional Value

Protein - Varies based on serving size
Fat - Varies based on serving size
Carbohydrates - Varies based on serving size


Total: 16Serves: 4
5/2 lbs Beef Roast
3/2 cups Stout Beer
8 oz Shiitake Mushrooms


1 large Onion


4 cloves Garlic


4 medium Carrots

peeled and sliced

4 medium Potatoes

peeled and quartered

1 cup Beef Broth
2 tbsp Soy Sauce
2 tbsp Worcestershire Sauce
2 tbsp Flour
2 tbsp Butter
1 tsp Salt
1 tsp Pepper
1 tsp Thyme


2 Bay Leaves


Step 1 : Preparation

Preheat the oven to 325°F (163°C).

Step 2 : Preparation

Season the beef roast with salt and pepper.

Step 3 : Cooking

In a Dutch oven, melt the butter over medium heat. Add the seasoned beef roast and sear on all sides until browned. Remove the roast from the Dutch oven and set aside.

Step 4 : Cooking

In the same Dutch oven, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.

Step 5 : Cooking

Add the sliced shiitake mushrooms, carrots, and potatoes to the Dutch oven. Stir in the flour and cook for 1-2 minutes.

Step 6 : Cooking

Pour in the stout beer, beef broth, soy sauce, and Worcestershire sauce. Add the dried thyme and bay leaves. Stir well to combine.

Step 7 : Cooking

Return the seared beef roast to the Dutch oven. Cover with a lid and transfer to the preheated oven. Cook for 2.5-3 hours, or until the beef is tender.

Step 8 : Serve

Remove the bay leaves from the pot roast before serving. Serve the pot roast with the vegetables and sauce.