This recipe calls for a basic chuck roast, slow cooked to perfection with a tangy beer broth, vegetables, a little bacon, and a variety of seasonings. Feel free to vary the root vegetables and use your favorites. I recommend red-skinned potatoes, gold, or round whites.
Optionally, you can reduce and thicken the juices to make a flavorful gravy.
- 6 thick slices bacon, diced
- 1 pot roast, lean boneless beef chuck, about 4 pounds
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 1 large onion, about 1 1/2 to 2 cups, chopped
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 1/2 cups (12 ounces) beer
- 1 1/2 cups low sodium or unsalted
- beef broth
- 1 bay leaf
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon dried leaf thyme
- 3 carrots, cut in 1/2- to 1-inch pieces
- 1 small rutabaga, cut in 1/2- to 1-inch chunks
- 1 1/2 pounds potatoes, cut in 1/2-inch chunks
- 1/2 cup cold water, optional
- In a large skillet or sauté pan, cook the bacon until almost crisp.
- Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
- Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
- Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
- Place the roast in the slow cooker; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
- Cover and cook on LOW for 7 to 9 hours, until the roast is very tender and the vegetables can be easily pierced with a fork.
- To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
- Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
- Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
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|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||10 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||7 g|