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Author Notes: This slow cooker beer-braised pot roast recipe makes this dish the king of comfort food.
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. —All that's Jas
- 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
- 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.