This roast cooks itself while it soaks in all kinds of goodness from veggies and... beer!
There are a hundred ways to make a good roast. But let’s make that 101.
Because this recipe for beer-braised roast is so insanely good, it deserves it’s own decade. Or Decacount. Or whatever happens when a list of 100 good recipes isn’t complete until you arrive at 101.
This is that recipe.
Slow cookers are a great way to make a tender piece of beef. Slow cook it over 6 hours in beer, and you won’t just get a tender piece of meat. You’ll get a delicious piece of tender meat. A meal worth sharing. A meal worth remembering. A meal so good (and easy!), you’ll want to make it again and again.
Here’s how you get foolproof, perfect beer-braised beef every time.
Now, this is the way to start a great dinner.
Then pat the roast with a clean paper towel until it’s dry. This may sound like an unnecessary step, but it’s key to getting a rich, browned crust on your beef. So don’t skip it!
Now that it’s dry, sprinkle the meat with a lot of salt and pepper. Be generous. The more the merrier.
Melt some butter in a skillet and brown your meat in the hot butter. You’ll want to be sure you’ve browned all sides. This will give your final roast a nice look, and also infuses flavor into the roast and the sauce.
Transfer the roast into the crock of a slow cooker, then toss onions and rosemary into your hot buttery skillet. You want to cook these just until the onions are aromatic. Feel free to chop a few bits of the rosemary off the stem, but I tend to keep the rosemary on the stem. That way you get all of the flavor without those awkward pine-needley parts getting stuck in your final dish.
After about a minute of cooking, the onions will be aromatic and the butter sauce will be ready to dump into the crockpot. Just pour it all on top of the meat.
Now add chunks of peeled sweet potatoes to your slow cooker and pour beer all over the top. I love using a dark beer because the hints of molasses make the end entrée delish. If you’re more of a light beer lover, by all means, go for it. A pumpkin ale would also lend amazing seasonal flavor to this recipe.
Cover and cook for 6-8 hours, until the roast is tender. Then make a quick gravy from the drippings, cut the meat against the grain, and enjoy.
Beer-braised roast for everyone!
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!