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. —Jas
Ingredients
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3 pounds
beef roast, such a chuck
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1 tablespoon
salt
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2 tablespoons
freshly ground black pepper
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3 tablespoons
olive oil
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1
small onion, diced
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2
cloves garlic, minced
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2-3
sprigs fresh thyme
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2
large carrots, chopped
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1 cup
beef broth
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12 ounces
stout beer
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3 tablespoons
corn starch
Directions
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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.
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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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