Crock Pot Beef Roast
Ready In: 8 hrs 30 mins
Serves: 4-6
Ingredients
- 3 -4 lbs boneless beef chuck roast
- 2 -3 russet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, cubed
- 2 stalks celery, sliced
- 4 -6 carrots, cleaned and sliced
- 8 ounces sliced mushrooms
- 10 1⁄2 ounces condensed golden mushroom soup
- 8 ounces beef broth
- 12 ounces beer (Brown Ale)
- salt and pepper
- olive oil
Directions
- In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.
- Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.
- In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.
- Place roast on top of vegetables cover and cook on low for 6 - 8 hours.
- When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.
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