Roast Beef in Slow Cooker on Low

What is it about pot roast that we love so much? For some of us, it's the emotional connection we have to it. Maybe our mom or a loved one cooked it for us, with a smell that warms the house and our spirit.

Or maybe it's a negative experience? Did your aunty make a Pot Roast that made your head turn like Linda Blair in The Exorcist? Or did it come from a can with Michael Strahan's face plastered on it? For me it was the latter. I had a fair share of canned pot roast and potatoes growing up; it was an easy go-to for me when coming home from high school, or on days when I just wanted something easy to put together.

For this recipe, I wanted to make a pot roast that everyone could enjoy, one that kept the same elements classic to the dish while adding some bold, fun flavors. French onion soup seasoning gives it a flavor that transported me straight to childhood, while the IPA adds a nice hoppy bitterness. Throw these together in a slow cooker and you have an easy dinner that will be ready in a few hours. I love to serve this with white rice or toasted sliced sourdough.

Editor's Note: This recipe was updated in November 2021.

Yields: 4 - 6

Prep Time: 0 hours 10 mins

Total Time: 9 hours 10 mins

1 tbsp.

neutral oil, such as canola or vegetable

2 lb.

boneless chuck roast, cut into medium-sized cubes

1

(12-oz.) can IPA beer

3 c.

low-sodium beef stock or broth

1 tbsp.

beef bouillon base, such as Better Than Bouillon

1

medium carrot, cut into rounds

1

medium yellow onion, chopped

2

small Yukon Gold potatoes, cut into 1" chunks

2

sprigs fresh thyme

1

packet onion soup mix

Kosher salt

Freshly ground black pepper

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

1. In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides.  Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat.
2. Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed.
3. Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours.
4. Discard the thyme sprigs and season with salt and pepper to taste.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Chelsea Lupkin

Romel Bruno Contributing Recipe Developer/Host Originally from New York City, Romel Bruno has been working in kitchens for over 10 years; he currently is focused on recreating childhood classics for the YT series, Childhood Eats.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

cartyoffirtansay.blogspot.com

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56362/best-crock-pot-roast-beef-recipe/

Share this post