Beer-Braised Pot Roast
- Ready In:
- 8hrs 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 lbs top round beef roast, trimmed of fat
- 6 onions, quartered
- 6 garlic cloves, pressed
- 8 ounces mushrooms, quartered
- 12 ounces beer
- 1⁄2 cup cold water
- 1⁄4 teaspoon ground turmeric
- 1 pinch ground cinnamon
- 2 teaspoons browning sauce
- 1⁄4 cup flour
- 16 ounces dry wide egg noodles or 16 ounces kluski noodles
directions
- Coat a nonstick skillet with cooking spray and heat over medium-high heat.
- Add the beef, and cook, stirring occasionally, until brown, 5 to 10 minutes.
- Remove to the crock pot and add the onions, garlic, mushrooms, beer and bay leaf.
- Cover and cook on LOW until the beef is very tender and a meat thermometer register 160°F (71°C), 8 to 10 hours.
- Remove beef to a platter, reserving the beer-onion mixture; keep the beef warm.
- Discard the bay leaf and pour the beer-onion mixture into a saucepan.
- In a small measuring cup, combine the water, turmeric, cinnamon, browning sauce, and flour. Pour into the beer-onion mixture and cook, stirring, over medium heat until thickened.
- Meanwhile, cook the noodles according to package directions. Drain well.
- Slice the beef and serve with the beer-onion mixture and noodles.
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Reviews
-
This one bounced between 3 and 5 stars between tasters. I used a 1.5k (3lb) roast and it was well cooked in 8 hours (I switched to keep warm function then) and by the time we had dinner it was falling apart as being sliced. I only used 3 onions and when making the gravy strained the juices and only returned the mushrooms, gave it a quick blend with the stab blender then added the rest (omitted browning sauce though as I didn't have). If you are a gravy lover you will not be dissapointed as there is heaps. Will make again but omit onions (fo DH - they don't agree with him). A keeper thank you WI Cheesehead. Made for Please Review My Recipe game.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?