Recipe by Brenda.
I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work.
Top Review by Charlotte J
I'm not sure if we can call this a Belgian Roast, since I used Black Sheep Ale from North Yorkshire. What do you think? Even with beer from the wrong country, this roast was WONDERFUL!! I cooked mine for 4 hours on low in the crock pot as I want it to hold together when I sliced it. I used French thyme, I really have come to love this herb. When you add a little sweetness from the sugar, you have a roast and gravy with the best flavor! Since this was so easy to make, I'll be making this one again. Made for Let's P-A-R-T-Y! ~2010
- 3 -4 lbs boneless beef rump roast
- 1 1⁄2 tablespoons oil
- 2 tablespoons butter
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 4 cups onions, peeled, sliced
- 4 garlic cloves, minced
- 2 tablespoons light brown sugar
- 2 sprigs parsley
- 2 tablespoons white vinegar
- 1 bay leaf
- 1 teaspoon pepper
- 12 ounces beer
- 3 tablespoons cornstarch
- 1⁄2 cup water
Directions See How It's Made
- Saute the roast in oil and brown on all sides.
- Add to crockpot.
- Saute onions with the butter in the same pan you used for the roast and cook onions until medium brown.
- Stir in garlic and cook 1 minute more, add to crockpot.
- Add the beer to the skillet with the brown sugar, parsley, vinegar, bay leaf, salt, thyme, and pepper. Scrape up any brown bits in the bottom of the pan. Warm and pour over roast.
- Cook on Low for 8-10 hours or until very tender. Remove juices to a saucepan (Strain if desired) and bring to a gentle boil.
- Mix cornstarch with water until completely dissolved. Pour into pan juices and stir until completely dissolved, and juice has thickened. Serve over roast, and potatoes if you choose.
- We enjoy this dish with Recipe #169674.