I like to use smoke beers for roasting meat. In fact, I'm doing a pork roast this weekend with my Wholly Smoke Ale that is 98% smoked malts (and 2% Carafa III for color). The beer adds an underlying smokiness and I usually season with some cumin, smoked paprika, and other seasonings to add a little more smokiness. I use carrots, celery, potatoes, and onion and they all taste delicious as a side as they've braised alongside the meat. Again definitely brown your meat well as that is where most of your flavor comes from.