Mouthwatering Beer-Marinated Beef Roast



I love this recipe.  First I thought it was wonderful in the oven, but the second time I made it, I had the idea of putting it in the slow cooker and the result was even better!  The slow cooker method is highly suggested!  Marinate as long as possible for best flavor, preferably 24 hours in fridge!  I used a Boston roast but choose whatever you like!




  1. Use a metal skewer to poke some holes throughout the beef roast so marinade can penetrate.  (Poke every single side!)
  2. Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in bowl. 
  3. Pour into a large resealable plastic bag. (You may want to put the bag inside of a bowl, like I did, just in case the bag leaks).
  4. Add the roast, squeeze out excess air, and seal the bag.  Marinate in fridge at least 24 hours.
  5. Put into slow cooker on low.  Use a thermometer to measure doneness.  My “SLOW” cooker took 3 hours on low. 
  6. Alternatively, heat oven to 350° F and cook until desired doneness.  (When I did the oven method, I lowered it to 300° or it cooked too quickly)
  7. Remove from oven and cover with foil, and let rest for approximately 20 minutes before slicing. 



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2 thoughts on “Mouthwatering Beer-Marinated Beef Roast

  1. That looks awesome!
    Marinading meat is always a great idea, specially long-time marinades.
    You just need to keep it really clean, to avoid bacteria.
    You’re right about poking the meat. I do that with my turkey marinade.
    I poke the turkey breast from the inside (where the cavity is), with a toothpick.
    This way the skin doesn’t break, when I roast the turkey.

  2. Yes, it was really moist and fall-apart tender! Yes, exactly, the second I was done with the marinade, in went the meat, and it all went in the fridge immediately. Half way into the marination, I flipped it once or twice to have it soaking all the sides for many hours. 🙂

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