Slow Cooker Beer-Braised Pot Roast

Slow cooker beer-braised pot roast
Serves: 6-8

  • 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


  1. 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.
  2. 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.


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