Whiskey Pot Roast

Name: Whiskey Pot Roast
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 2 1/2 lb beef rump roast; 1/2 tsp salt (+/- to taste); 1/2 tsp black pepper (+/- to taste); 1/2 tsp granulated garlic (+/- to taste); 2 tbsp olive oil; 1 lb petite baby gold potatoes; 1 lb baby carrots; 1 lb green beans (trimmed); 1 onion (sliced); 8 oz button mushrooms (sliced); 1 cup whiskey; 22 2/3 oz cream of mushroom soup (or 2-10.5 cans); 2 beefy onion soup mix packets

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Whiskey Pot Roast is the classic family favorite taken to new levels in both flavor and ease making dinnertime a real crowd pleaser. With meal prep this easy, this recipe is perfect for busy weeknights but is tasty enough for company.

Teriyaki Beef Udon Noodles and Beef Stroganoff are two of our favorite easy beef recipes that the whole family will love.

Branded image of pot roast with whiskey gravy in an oval dutch oven.

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Why add whiskey to pot roast?
Recipe ingredients
How to make Whiskey Pot Roast
Tips and Notes for making Whiskey beef roast
Recipe FAQs
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Why add whiskey to pot roast?

Flavor! Pure and simple flavor.

Contrary to some reports, whiskey and alcohol in general does not tenderize meat. But it does great as a marinade and flavor enhancer.

We're not using whiskey as a marinade but as part of the ingredients that make the gravy. If you're not a fan of the taste of whiskey, don't fret, it is muted and basically unnoticeable, but what it does do is embolden the flavors of everything else. It's quite remarkable.

I was worried that the whiskey would be strong causing the family, especially the kids, to not enjoy this recipe, but that was not the case. The whole family loved it; amazing flavor. It's now one of our favorite recipes.

Slices of beef roast on top a bed of vegetables covered with mushroom whiskey gravy.

Recipe ingredients

Ingredients: Gold potatoes, baby carrots, mushrooms, green beans, olive oil, cream of mushroom soup, granulated garlic, onion, beef rump roast, beefy onion soup mix, salt, pepper, and whiskey.

Beef Roast —we used a top round rump roast. We recommend a roast between 2 ¼ and 3 lbs, but if it's larger, it will take a bit longer to cook and you could have several meals in leftovers.
Produce — baby gold potatoes, carrots (or baby carrots), green beans, a large onion, and button mushrooms.
Seasonings — salt, pepper, and granulated garlic. You can use garlic powder instead of granulated.
Gravy — cream of mushroom soup, beefy onion soup mix packets, and Jack Daniel's whiskey.
Oil — we used olive oil, but any high heat cooking oil will do.

How to make Whiskey Pot Roast

Beef roasted seasoned and seared in an enameled Dutch oven. — Step 1

Baby golden potatoes and baby carrots around the beef roast. — Step 1

Note: we used a convection oven which tends to cook faster than a conventional oven. The cut of your beef roast will also factor into the total cook time.

Step 1 — Preheat the oven to 350°F. Pat the roast dry with paper towels then season on all sides with salt, pepper, and granulated garlic. Heat the Dutch oven over medium high heat and add the oil. Sear beef on all sides of the roast

Step 2 —Add the potatoes and carrots around the roast.

Fresh green beans have been added to the dutch oven over the carrots, potatoes, and roast. — Step 3

Sliced mushrooms and onions on top of everything in the dutch oven. — Step 3

Step 3 — Add the trimmed green beans over the potatoes and carrots around the roast.

Step 4 — Cover the entire Dutch oven with the sliced onions and mushrooms.

Soup mix, cream of mushroom soup, and whiskey mixed together in a bowl. — Step 5

Whiskey sauce spread over the meat and vegetables in the dutch oven. — Step 5

Step 5 —Whisk together the whiskey, cream of mushroom soup, and the beefy onion soup mix packets together in a small bowl.

Step 6 —Spread the whisky sauce over everything in the Dutch oven. Cover with the lid and cook roast 75 minutes or until the roast has reach an internal temperature of at least 145°F and the vegetables have reached the desired tenderness. Remove meat and allow it to rest for a few minutes before slicing. Serve and enjoy.

Slices of beef roast covered in mushroom whiskey gravy.

Tips and Notes for making Whiskey beef roast

The cook time will vary on the size and actual cut of beef, so use a meat thermometer to truly gauge doneness.
Reduce the oven temperature to 300°F for a longer cooking time. A tougher roast will benefit from slow cooking. A 3 ½ pound roast took 10 hours at 200°F.
If you're sensitive to sodium, we recommend using low sodium cream of mushroom or even no salt added.
Conventional oven will take at least 2 hours to cook the roast. However consider a the low and slow times above for tougher cuts of meat.

Recipe FAQs

Can I use a chuck roast?

Yes you can. It will cook a bit faster, will be fork tender, and easy to shred when it is done. Make sure the vegetables are cut smaller/thinner if they are bigger so they cook in time.

What herbs could I add?

Fresh or dried parsley, dried oregano, fresh or dried thyme, fresh or dried rosemary all are excellent options.

How long will leftovers last?

Refrigerate any leftovers in an airtight container for up to 4 days.

What is the best way to reheat leftovers?

Add the meat and vegetables to a cast iron skillet or baking dish, then cover with the gravy, cover tightly with foil, and bake at 350°F for about 30 minutes or until heated through.

What can I substitute the whiskey with?

Beef broth or stock, cola (not diet), even apple juice will work. Of course, water will too.