Slow Cooker Beef Braised in Beer
You can thicken the pan juices with cornstarch by mixing 1 tablespoon cornstarch with 2 tablespoons water and adding it 10 minutes before serving if you wish. Serve alongside potatoes and a steamed vegetable. For a change of pace, serve pretzels instead of having bread at the table and provide beer for those who want it.
Serves: 12Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 2 Tbsp. butter
- 2 large onions, peeled and sliced
- 2 cloves of garlic, peeled and minced
- 1 boneless chuck roast (3 lbs.)
- ¼ cup water
- 1 cup beef broth
- ½ cup lager beer
- 1 Tbsp. light brown sugar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- Melt the butter in a large nonstick skillet over medium-high heat. Add the onions and sauté for 5 minutes or until the onions are lightly browned; stir in the garlic and sauté for 30 seconds. Pour the onions and garlic into the slow cooker.
- Trim the roast of any fat and cut into six serving-sized pieces. Put the skillet back over the heat; add the meat to the skillet and fry for 2 minutes on each side. Move the meat to the slow cooker.
- Put the skillet back over the heat. Add the water, stirring well to bring up any browned meat clinging to the pan. Stir in the broth, beer, brown sugar, mustard, and vinegar. Mix well, and then pour over the meat in the slow cooker. Cover and cook on low for 8 hours. Ladle onions and broth over each serving of meat.