Slow Cooker Beer-Braised Pot Roast
Thursday, January 31, 2019
Edit
Slow cooker beer-braised pot roast
Serves: 6-8
Ingredients
- 3 pounds beef roast, such a chuck
- 1 tablespoon salt
- 2 tablespoons freshly ground black pepper
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2-3 sprigs fresh thyme
- 2 large carrots, chopped
- 1 cup beef broth
- 12 ounces stout beer
- 3 tablespoons corn starch
Directions
- 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, bay leaf, 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.
Source: https://food52.com/recipes/68459-slow-cooker-beer-braised-pot-roast