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
beef roast, such a chuck
freshly ground black pepper
small onion, diced
cloves garlic, minced
sprigs fresh thyme
large carrots, chopped
In This Recipe
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.