Ingredients
1 tbsp. neutral oil, such as canola or vegetable
2 lb. boneless chuck roast, cut into medium-sized cubes
1 (12-oz.) can IPA beer
3 c. low-sodium beef stock or broth
1 tbsp. beef bouillon base, such as Better Than Bouillon
1 medium carrot, cut into rounds
1 medium yellow onion, chopped
2 small Yukon Gold potatoes, cut into 1" chunks
2 sprigs fresh thyme
1 packet onion soup mix
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides. Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat.Step 2Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed.Step 3Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours. Step 4Discard the thyme sprigs and season with salt and pepper to taste.
How do I make a roast in the Crock-Pot? If you’ve never made your roast in the slow cooker, get ready for a game changer. The gadget takes all the work out of this comforting dish, letting you set it and forget it till you’re ready to dig in. Before just tossing it all in the pot, there are a couple of steps we need to take to ensure maximum flavor. You’re going to sear your beef on a skillet, before deglazing the pan with our added beer. This not only ensures our meat will be deliciously browned and cooked through, but deglazing our pan with the beer gives an added rich flavor we think really sets this dish apart. After that, it’s as easy as chopping your veggie and throwing all your ingredients in the Crock-Pot to meld and cook together on a low heat. After 8-9 hours, open the lid to reveal your nostalgic comfort dish with a grown-up twist—you’ve earned it. What should I serve with Crock-Pot roast beef? While this hearty meal is deliciously filling all on its own, it also pairs perfectly scooped alongside white rice or slices of toasted sourdough. If you want to add some variety to your plate, serve up some roasted veggies or a light side salad—like our crunch salad—to add some green to your plate. Made this? Let us know how it went in the comments below!
