Beef Pot Roast In Beer A Crock Pot Recipes

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CROCK-POT BEEF ROAST



Crock-Pot Beef Roast image

I've put together a few different recipes to come up with something our family likes. Hope you enjoy it too! *I usually cut my potatoes into eighths unless they are small potatoes. *Using the crockpot on a low setting makes the meat so much more tender. *I have a 6 quart crockpot, so I can fit a lot into it.

Provided by Little This Little

Categories     One Dish Meal

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 potatoes, peeled and cut into large chunks
5 carrots, peeled and cut into 2-inch slices
1 onion, quartered
2 -3 lbs boneless chuck roast
1/2 cup water or 1/2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1/8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • Put potatoes, carrots and onion on bottom of crockpot.
  • Place the roast on top, fat side up.
  • Pour in water or beef broth.
  • Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
  • Pour Worcestershire sauce and mushroom soup over meat.
  • Cover and cook on low 8-10 hours.
  • **Note: If your roast is frozen, start it on low the night before with just the water or broth. Add the rest of the ingredients the next morning and cook until dinnertime! If done this way, you can easily remove the fat layer in the morning before adding the other ingredients.

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART



Pot Roast Cooked in Beer so Tender it Falls Apart image

It's fall apart good. Serve with my Roasted Garlic Mashed Potatoes and Cauliflower recipe #46925 or Mashed Potatoes With Roasted Garlic and Caramelized Onions recipe #93000

Provided by Rita1652

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef chuck roast
1 -2 can beer (1 can is optional)
6 carrots or 6 parsnips, cut into 2 inch pieces
1 onion, quartered
1 pepper, diced
15 mushrooms, halved
2 tablespoons dried onion flakes
1 sprig thyme
2 bay leaves
salt and pepper
2 tablespoons butter
1/4 cup flour

Steps:

  • In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
  • Season with salt and pepper.
  • Add 1 can beer.
  • And pour the other can for yourself!
  • Add rest of ingredients except butter and flour.
  • Put pot with cover into 325 degree oven for 3 hours.
  • Melt butter in micro and flour.
  • Remove roast and vegies from pan.
  • Add some drippings to butter then add back to pan.
  • Cook 5 minutes till nice and thick.
  • Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!

EASY CROCK POT BEEF ROAST



Easy Crock Pot Beef Roast image

This Easy Crock Pot Beef Roast is super easy and delicious! It is the perfect dish to throw on in the morning and come home to after work!

Provided by Aunt Lou

Categories     Main

Time 8h5m

Number Of Ingredients 5

3 lb beef roast
1 oz onion soup mix
8 oz pkg sliced white mushrooms
10.5 oz french onion soup
3/4 cup beef broth

Steps:

  • Place your roast in a 4 quart crock pot.
  • Sprinkle your onion soup mix on top of your roast and your mushrooms on and around it.
  • Salt and pepper to taste.
  • Pour your soup and broth around your roast.
  • Cover and cook on low for 8-10 hours.

SLOW COOKER BEEF POT ROAST



Slow Cooker Beef Pot Roast image

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Steps:

  • Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  • Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  • Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  • Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  • Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  • Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  • Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  • Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
  • Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g

CROCK POT BEEF ROAST



Crock Pot Beef Roast image

This would be excellent for a working family. You can add potatoes and carrots. When you get home your meal is done and all you have to do is thicken the juices and your meal is finished

Provided by duckit

Categories     Very Low Carbs

Time 6h10m

Yield 4-5 serving(s)

Number Of Ingredients 4

3 -4 lbs beef roast (or for that matter Pork roast)
1 (2 ounce) envelope onion soup mix
salt and pepper
2 cups water

Steps:

  • Put roast in crock pot and empty soup mix on the top of the meat.
  • Add the water.
  • Cook on low for about 6 hours.
  • The soup acts as a meat tenderizer.
  • Very good roast and makes excellent gravy.

Nutrition Facts : Calories 910.8, Fat 67.3, SaturatedFat 27, Cholesterol 235.4, Sodium 1350.4, Carbohydrate 8.6, Fiber 0.9, Sugar 2.8, Protein 63.6

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)



Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale) image

How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h40m

Number Of Ingredients 17

3 lbs beef roast (rump (aka bottom round), top round, chuck or brisket)
1 tbsp flour
salt (to taste, but use generously)
pepper (to taste, but use generously)
2 tbsp cooking oil
1 onion, rough chop
3 cloves garlic, minced
1 tbsp (heaping) tomato paste
12 oz porter ale*
2 cups beef stock
1 tbsp dark brown sugar
8 sprigs thyme, leaves picked + more for garnish
1 lbs small gold potatoes or red potatoes, cleaned
4 carrots, sliced in diagonal chunks
3 tbsp butter
1/4 cup AP flour
1 1/2 to 2 cups of braising liquid (pot roast juices)

Steps:

  • Bring the beef to room temperature before you handle it.
  • Mix flour, salt and pepper and coat the beef all over.
  • Preheat the oven to 275-300 F (depending on your oven's calibration).
  • Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
  • Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
  • Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
  • Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
  • Reserve the juices to use in gravy (optional) and break up the roast before serving.

Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

BEEF IN BEER IN THE SLOW COOKER



Beef in Beer in the Slow Cooker image

Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.

Provided by Samantha's Supper

Categories     100+ Everyday Cooking Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

4 teaspoons vegetable oil, divided, or as needed
12 shallots, peeled and left whole
1 pound cubed beef stew meat
1 tablespoon all-purpose flour
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
2 onion, cut in half and sliced
1 large garlic clove, crushed
4 slices smoked streaky bacon, sliced into strips
1 ½ cups fresh button mushrooms
salt and ground black pepper to taste

Steps:

  • Preheat slow cooker on Low.
  • Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
  • Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
  • Cook on Low until meat is cooked through, about 5 hours.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g

POT ROAST, VEGETABLES, AND BEER



Pot Roast, Vegetables, and Beer image

This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.

Provided by Pam

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h10m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 ½ pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
  • Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g

INSTANT POT BBQ BEER ROAST



Instant Pot BBQ Beer Roast image

This Instant Pot BBQ Beer Roast is so easy to throw together and gives your a flavorful roast that is tender and juicy! It will be added to your go-to list immediately!

Provided by Aunt Lou

Categories     Main

Time 1h35m

Number Of Ingredients 4

3 lb beef roast (frozen)
1/4 cup your favorite bbq seasoning
salt and pepper to taste
12 oz can beer or non-alcoholic beer ((or cola))

Steps:

  • Take 1/4 cup of your favorite BBQ seasoning, salt and pepper and rub in all over your roast.
  • Place your frozen roast in a 6-quart instant pot.
  • Gently pour your beer/non-alcoholic beer over your roast.
  • Sprinkle on a little more seasoning.
  • Seal and cook on manual, high, for 90 mins.

Nutrition Facts : Calories 455 kcal, Carbohydrate 7 g, Protein 45 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 189 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEEF POT ROAST IN BEER (A CROCK POT RECIPE)



Beef Pot Roast in Beer (a Crock Pot Recipe) image

Some things just don't need to be hard to be terrifically good. This is one of those dishes. Beer adds such a mellow depth to meats. I often prefer it to cooking with wine. I have several friends who make this often. It has become one of their favorites too.

Provided by Garrison Wayne

Categories     Beef

Time 7h20m

Number Of Ingredients 7

3 c beer (24 oz)
1 Tbsp beef better than bouillon
1/2 tsp black pepper
1 tsp dry thyme leaves
3 Tbsp onion flakes, dehydrated
2 large bay leaves
4 lb beef pot roast (boneless)

Steps:

  • 1. Heat beer, bouillon, pepper, thyme, and onion flakes to a simmer. Can be done in the microwave.
  • 2. Place bay leaves in the bottom of a Crock Pot. Set roast on top. Pour heated beer mix over roast.
  • 3. Cook on high for 3-4 hours. Reduce to low for a few hours more. Alternately cook on low for up to 10 hours. Thicken gravy with a little cornstarch and water.

SLOW COOKER BEER POT ROAST



Slow Cooker Beer Pot Roast image

The crock pot does all the work for you with this pot roast recipe with beer! Tender and flavorful, this Slow Cooker Beer Roast is easy to make and always a hit.

Provided by Courtney Rowland

Categories     Beef

Time 8h15m

Number Of Ingredients 14

3 Tablespoons juices and fat from the crock pot
1- 1 1/2 cups beef broth
2 Tablespoons cornstarch
1/4 cup water
4 large carrots, chopped into thick sticks
3 lbs. baby or red potatoes
1 large yellow onion, sliced thick
2 Tablespoons olive oil
3-5 lb chuck roast
Kosher salt and pepper
1 package onion soup mix
3 cloves garlic, sliced
12 oz beer, lager, or ale
1 cup beef broth

Steps:

  • Prepare the crock pot. Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.
  • Brown the roast. Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.
  • Deglaze. Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.
  • Season. Sprinkle the remaining onion soup mix and garlic over the roast and veggies.
  • Add liquids. Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.
  • Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.
  • In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.
  • Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.
  • Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.

BEER AND BEEF CROCK POT



Beer and Beef Crock Pot image

We like this with mashed potatoes, pasta or rice and vegetables. I usually do not thicken the sauce, but that is a personal preference. I have made this with different types of beer, light, strong and sweet depending what was on hand. It freezes well.

Provided by PetsRus

Categories     Stew

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2 -3 tablespoons butter, divided
2 onions, sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
cayenne (optional) or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper

Steps:

  • Add the beer to the crock pot, turn the control to high.
  • Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches.
  • Transfer the browned beef to the crock pot.
  • Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
  • Add to the crock pot together with the bay leaves and salt and pepper.
  • Now turn the crock pot to low and cook for 6 to 8 hours, until the beef is tender.
  • If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crock pot on high for this.

Nutrition Facts : Calories 1055.1, Fat 72.6, SaturatedFat 30.6, Cholesterol 250, Sodium 280.3, Carbohydrate 23, Fiber 1.4, Sugar 2.9, Protein 65.6

POT ROAST IN BEER



Pot Roast in Beer image

What could be better together than beer and meat? Beer helps to make this roast moist, succulent and flavorful.

Provided by CHRISTYJ

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle beer
2 bay leaves
2 whole cloves

Steps:

  • Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  • Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  • Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
  • Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 8 g, Cholesterol 92.2 mg, Fat 21.8 g, Fiber 0.6 g, Protein 33.9 g, SaturatedFat 6.9 g, Sodium 418.2 mg, Sugar 1.7 g

CROCK POT BEER-BRAISED POT ROAST



Crock Pot Beer-Braised Pot Roast image

In this recipe, the pot roast is slow cooked with a mixture of beer and beef broth, along with vegetables and a little bacon.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 9h20m

Yield 8

Number Of Ingredients 16

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)
Optional: 1/2 cup cold water

Steps:

  • Gather the ingredients.
  • 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 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,
  • Serve and enjoy.

Nutrition Facts : Calories 712 kcal, Carbohydrate 27 g, Cholesterol 197 mg, Fiber 3 g, Protein 63 g, SaturatedFat 16 g, Sodium 582 mg, Sugar 3 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

BASIC CROCK POT BEEF ROAST WITH VEGETABLES



Basic Crock Pot Beef Roast With Vegetables image

This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 9h18m

Yield 8

Number Of Ingredients 14

4 pounds beef chuck roast
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
2 medium onions, sliced
1 1/2 pounds small round potatoes, peeled or unpeeled and scrubbed
3 to 4 medium carrots, peeled, cut in 1/2-by-3-inch sticks
3 cloves garlic
4 to 6 sprigs fresh thyme, or about 1 teaspoon dried leaf thyme)
2 cups unsalted or no sodium beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 to 3 tablespoons cold water
2 teaspoons unsalted butter

Steps:

  • Gather the ingredients.
  • Sprinkle the pot roast lightly with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
  • Add the onions and continue cooking until onions are just beginning to brown.
  • Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
  • Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
  • Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
  • Transfer the roast and vegetables to a platter and keep warm.
  • Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
  • Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
  • In a small bowl, combine the cornstarch and cold water.
  • Stir in the cornstarch mixture and cook until thickened.
  • Stir in the butter. Taste and adjust seasonings.
  • Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.

Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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From yummly.com


CROCK POT ROAST RECIPES BEEF
Crock Pot Roast Recipes Beef AWESOME SLOW COOKER POT ROAST. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds. Recipe From allrecipes.com. Provided by Brenda Arnold. …
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10 BEST BEEF ROAST WITH BEER IN CROCK POT RECIPES | YUMMLY
The Best Beef Roast With Beer In Crock Pot Recipes on Yummly | Crock Pot Beef Roast, Balsamic Beef Roast (crockpot/slow-cooker), Slow Cooker Beef Roast
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