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    You are in: Home / Recipes / Belgian Roast- (Crock Pot) Recipe
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    Belgian Roast- (Crock Pot)

    Belgian Roast- (Crock Pot). Photo by AZPARZYCH

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Brenda.'s Note:

    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.

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    Units: US | Metric


    1. 1
      Saute the roast in oil and brown on all sides.
    2. 2
      Add to crockpot.
    3. 3
      Saute onions with the butter in the same pan you used for the roast and cook onions until medium brown.
    4. 4
      Stir in garlic and cook 1 minute more, add to crockpot.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      We enjoy this dish with Mashed Potatoes Olé.

    Ratings & Reviews:

    • on December 19, 2010


      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

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    • on April 03, 2013


      Used two 2lb eye of round roasts; cooked both at the same time in the cooker on Low for about 6 hours and done! The roasts held their shape and were very tender. Next time I will add more salt, otherwise it was very different and tasty!

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    • on July 09, 2010


      The roast was nicely tender, but did not fall to pieces. It also looked better than the normal crockpot roast because of the browning. The recipes produces lots of gravy loaded with onions & garlic. The gravy is slightly tangy from the vinegar, with a sweet note from the brown sugar, and the beer just intensifies the herbs to add to the awesome flavor. This is very different from any pot roast I've made, but I would make it again. The only I thing I changed was to skim off the fat before making gravy. Next time I might stir in kitchen bouquet for color. Thank you for sharing the recipe! :-)

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    Read All Reviews (11)


    Nutritional Facts for Belgian Roast- (Crock Pot)

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.1
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 4.3 g
    Cholesterol 15.2 mg
    Sodium 355.9 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 3.0 g
    Sugars 13.5 g
    Protein 2.5 g

    The following items or measurements are not included:

    boneless beef rump roast

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