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Beer Braised Slow Cooker Pot Roast

December 1, 2010
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I make terrible pot roast. Awful. It’s always too tough. So after years of failed attempts, guess what I finally figured out??? When it’s tough, you have to cook it LONGER. I thought I was over-cooking the roast, but no!  Between that revelation and a recipe similar to this one from my friend Jennifer, I can happily say that my days of awful pot roast are behind me. I wish computers had a smell-button, because the house smells incredible while this slowly cooks all day.

Ingredients:
1 boneless beef chuck roast, about 4 lbs. (Look for one with lots of marbling.)
4 pieces bacon, chopped
1 teaspoon Lawry’s original seasoning salt
Freshly ground black pepper, to taste (I used lots!)
2 teaspoons extra virgin olive oil, divided
2 whole onions, peeled and sliced thick
6 fresh garlic cloves, chopped
1 can beer (any kind)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary leaves
3 large carrots, peeled and diagonally sliced into 1-inch pieces
6 red skin potatoes, scrubbed, skins on, quartered

Directions:

  • Heat 1 teaspoon olive oil a large skillet over high heat.
  • Add chopped bacon and cook 5 minutes.
  • Removed cooked bacon using a slotted spoon and put into sow cooker.
  • Add onion slices to bacon drippings in same skillet and saute 5 minutes, until slightly browned.
  • Add garlic and saute additional 30 seconds.
  • Remove onion mixture using a slotted spoon and put into slow cooker.
  • Season beef on both sides with seasoning salt and freshly ground pepper.
  • Add remaining 1 teaspoon olive oil to same skillet over high heat.
  • Once oil is hot, add beef and sear on both sides, about 4 minutes per side.
  • Remove from heat.
  • Add carrots and potatoes to slow cooker over onions, garlic and bacon.
  • Pour beer into slow cooker.
  • Add thyme, rosemary, and more pepper to taste.
  • Gently fold seasonings into beer/vegetable mixture in slow cooker.
  • Place seared meat  in slow cooker on top of vegetable/beer mixture, and put on lid.
  • Cook on low 6-8 hours or until meat is fork tender and falling apart.
  • Using a large slotted spoon, scoop out cooked potatoes, carrots and onions to serve with beef.
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7 Responses to “ Beer Braised Slow Cooker Pot Roast ”

  1. jazpumpkin on August 20, 2011 at 2:47 am

    I just finished making this and i love it!! It turned out AMAZING! It was so easy too. Thanks!!!

    • KP on September 13, 2011 at 6:30 am

      Thanks so much for your feedback! Glad you enjoyed this recipe :)

  2. Karen Schroeder Illg on December 1, 2010 at 9:46 pm

    This looks delicious — I’ll have to try it out soon!

  3. Tam Pham Sibay on December 1, 2010 at 3:07 pm

    LOL. I’m tempted to wean Ayla off asap just so that I can partake in the Xmas festivities, especially the gluhwein. Walking around the Xmas markets isn’t the same without a mug of gluhwein.

  4. Kristen Podulka on December 1, 2010 at 1:53 pm

    I hate mull wine Tam–sorry no recipe here!!! :)

  5. Tam Pham Sibay on December 1, 2010 at 10:09 am

    btw, KP – what’s your favorite mull wine recipe?

  6. Tam Pham Sibay on December 1, 2010 at 10:01 am

    Can’t wait to try this! A easy pot roast recipe: 1 package Onion Soup Mix, 1 can cream of mushroom soup. I usually cook from fresh ingredients, but this is a great fallback recipe, cuz the hubbies can make it.

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