Eat Pray Run DC

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Slow Cooker Beer Braised Pot Roast

By: Courtney @ Eat Pray Run DC26 Comments

While I was on my Christmas vacation, I was reading the latest issue of Southern Living magazine when a recipe caught my eye. This thing looked AH-MAZ-ING. I bookmarked it to make later. And (unlike allll those recipes on Pinterest) I actually made it! And wow. It was so so so delicious so I thought I’d share the recipe with y’all. Because, sharing is caring, right? This slow cooker beer braised pot roast was a little more work than I usually like to put in for a weeknight dinner, but it was so good, I decided it was worth it. 🙂

 Slow Cooker Beer Braised Pot Roast

Slow Cooker Beer Braised Pot Roast
A deliciously tender and tasty pot roast recipe!
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Ingredients
  1. 1 pound small carrots, diced
  2. 1 (3- to 4-lb.) boneless chuck roast, trimmed
  3. 2 teaspoons kosher salt
  4. 1 teaspoon freshly ground black pepper
  5. 2 tablespoons instant dark roast coffee
  6. 2 tablespoons olive oil
  7. 3 tablespoons tomato paste
  8. 4 garlic cloves, chopped
  9. 2 (12-oz.) bottles stout beer (I used a Coffee House Stout)
  10. 2 tablespoons fresh thyme leaves
  11. 1 can beef broth (I used low sodium)
  12. 2 pounds pearl onions
  13. 1 tablespoon balsamic vinegar
  14. 2 tablespoons cornstarch
Instructions
  1. Sprinkle roast with salt and pepper.
  2. Rub coffee over roast, and let stand at room temperature 10 minutes.
  3. Cook roast in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until browned, then put the roast in your slow cooker.
  4. Add tomato paste and garlic to your skillet and cook for one minute.
  5. Slowly add beer, whisking constantly. (Seriously! I didn't do this slowly enough and got beer EVERYWHERE!)
  6. Stir in thyme and beef broth; bring to a boil.
  7. Boil, stirring occasionally, 8 minutes or until mixture reduces to about 3 cups.
  8. Pour beer mixture over roast.
  9. Top roast with onions and carrots.
  10. Cover and cook on LOW 8 to 10 hours or until roast is fork-tender.
  11. Transfer roast and veggies to a serving platter, and shred into large chunks.
  12. Transfer cooking liquid to a large saucepan and mix in vinegar.
  13. Whisk together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to mixture in pan, stirring until blended.
  14. Bring mixture to a boil, and boil, whisking often, 1 minute or until sauce reaches desired thickness.
  15. Pour sauce over roast and serve over mashed potatoes.
  16. Enjoy!
Adapted from via Southern Living magazine
Adapted from via Southern Living magazine
Eat Pray Run DC http://eatprayrundc.com/
What’s your favorite slow cooker recipe? [Tweet “try this slow cooker beer braised pot roast for dinner this week!”]


Comments

  1. Megs says

    This might be happening at our house this weekend. You are fabulous. Love the “more work than a usual weeknight” disclaimer — I’m usually a one-step only crockpot meal girl, but occasionally it’s worth more.

    Reply

    • Courtney @ Eat Pray Run DC says

      Yeah – me too. This took me like 30 minutes. At least! Maybe more because I spilled beer everywhere, lol. But…it’s really yummy!!!

      Reply

    • Courtney @ Eat Pray Run DC says

      lol – you are so funny! i could create a separate blog just where i try to make things i pin on pinterest 🙂

      Reply

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