This slow cooker beer-braised pot roast recipe makes this dish the king of comfort food.
Slow cooker beer-braised pot roast recipe
Last night was bitter cold and husband got called to investigate a fire, which took him a good four hours. He was barely back in bed when it was time go to work again, poor guy.
One thing I can do to help him:
When he is on call I cook more substantial meals like this beer-braised pot roast. Using a slow cooker frees up some extra time for me, and cooking the meat slow and long results in a flavorful and tender roast. It’s a win-win.
Lucky for him, he’s on call only every third week. Anyhow, I bought a big chunk of meat so that we have plenty of leftovers. I seared the roast and placed it in a slow cooker. It just needed the beer.
There was one beer bottle left and it wasn’t the stout beer I needed. It was root beer flavored beer my husband was gifted. I REALLY hate root beer and even beer with root beer flavor tastes as strange as it sounds.
We can’t buy alcohol on Sundays in Indiana, but by golly this pot roast was going to be beer braised! So, in it went.
I can assure you one thing:
This recipe for slow cooker beer-braised pot roast was the best I’ve ever had. And it was so good we barely had leftovers. I served it with my best mashed potatoes and veggies.
How do you cook your pot roast? I used to add canned mushroom and French onion soups like in this oooold recipe, and it’s really tasty, but my preferences have changed since then to healthier choices. What about you? Do you have a secret ingredient that makes your pot roast special? Let me know in the comments.
Slow cooker beer-braised pot roast#Learn how to make best slow cooker beer-braised pot roast, the king of #comfort food!… Click To Tweet
3 pounds beef roast such as chuck
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
2-3 sprigs fresh thyme
2 large carrots, chopped
1 cup beef broth
1 bottle (12oz) stout beer (or root beer flavored beer if you can find it)
3 tablespoons cornstarch (corn flour for my European friends)
Season the roast with salt, pepper, and thyme. Heat the olive oil in a large skillet over medium-high heat. Place the meat in the skillet and sear it on all sides until it’s brown all over. Transfer the meat to a slow cooker.
Add onions, garlic, thyme, broth, and beer. Turn on high and cook, covered, for 3 hours. Remove the lid and add carrots and cornstarch mixed with meat juices into a paste (prevents from clumping up). Cook on low for another hour or longer, depending on your slow cooker. The roast is ready when it’s fall-apart tender.
Recipe is featured on Buns in my Oven
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