Slow Cooker Recipes
Drunken Garlic Pot Roast
Ingredients
- 1 (2 1/2 pound) boneless beef chuck roast, trimmed of fat
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium onions, thinly sliced
- 24 cloves garlic, minced (about 4 tablespoons)
- 2 beef bouillon cubes
- 1/2 cup hot water
- 1 cup lager beer
- 3 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- Cornstarch dissolved in water, for gravy
Instructions
- In a large skillet, heat 1 tablespoon of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
- Add the remaining tablespoon oil to the pan and add the onions. Cook until they just start to wilt, then add the garlic. Cook until the onions are tender, a few minutes more.
- Add the bouillon cubes to the hot water and stir to dissolve; add to the skillet along with the beer, brown sugar and vinegar; stir to mix well. Pour mixture into a slow cooker.
- Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
- Cook on LOW for 7 to 8 hours.
- Remove meat from slow cooker and pour liquid into a saucepan; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
- Serve gravy over meat with potatoes or noodles.