This Slow Cooker Pot Roast Recipe in Stout Beer is a bit of a twist on your grandma’s old roast recipe. Yes there are still a lot of the same components, but I decided to make it a bit more savory by adding in a tasty milk stout beer! Of course you could do all milk stout as the liquid, but to break it up I added in a bit of beef stock to help cut into the stout a bit so it wouldn’t leave any bitter taste whatsoever. I always enjoy pulling out the slow cooker because for me it usually means fall and football, which I’m beyond obsessed with. I know, typical guy but still!
To start this Slow Cooker Pot Roast Recipe in Stout Beer you need to season and lightly coat your eye of round or shoulder roast and then sear it on all sides in a very hot cast iron skillet with olive oil. The flour will help act as a thickening agent once it’s in the slow cooker so that the sauce isn’t so loose.
Once it’s browned simply add it to your slow cooker along with a roughly chopped yellow onion, some whole garlic cloves, fresh thyme sprigs, stout beer, beef stock, and salt and pepper and turn it on high for 4 hours. Notice I didn’t put and vegetables in at this stage. I feel by doing that your chances to have mushy nasty veggies by the end are really high, so do yourself a favor, and the people you are serving, don’t put them in yet.
Your roast should like the above and is no ready for slow cooking! I know I said season it with salt and pepper but I can’t reiterate enough jut how important this step is. The liquid has to be incredibly flavorful so that what it penetrates the meat it further seasons it.
Now for the vegetables. I happen to have some tri-colored carrots lying around along with a few extra russet potatoes and stalks of celery so a sliced them up on a bias and left them about 1″ long. If you are cooking things fast small dices and cuts are great, but if you are slow cooking then the bigger the better. After the roast has been in the slow cooker for 4 hours on high heat, add in the vegetables and cook on high for 2 more hours. This will be ample time to cook your veggies until they are just tender, but not mushy.
Beautiful, simple and delicious. Now maybe it’s just me but this sure would be tasty over the Creamy Polenta Recipe with Parmesan Cheese that I just made the other day. Just sayin 🙂
The meat literally pulls right apart. It is so delicious and so stinkin tender.
I prefer to cut off a chunk and pull it apart on the plate, however you can feel free to use two forks to pull it apart right in the slow cooker, your choice!
One last one for good measure 🙂
- 3 pound eye of round or shoulder roast
- ½ cup of all purpose flour
- 2 tablespoons of olive oil
- 1 large diced large yellow onion
- 8 to 10 cloves of garlic
- 1 bunch of fresh thyme leaf sprigs
- 2 16-ounce bottles of stout beer
- 32 ounces of beef stock
- 2 each tri-color carrots peeled and sliced on a bias
- 3 peeled and sliced russet potatoes
- 6 stalks of celery sliced on a bias
- Kosher salt and fresh cracked pepper to taste
- Season the beef on all sides with salt and pepper and lightly coat it in the flour. Sear it on all sides in a large cast iron skillet on high heat with 2 tablespoons of olive oil until it is brown on all sides.
- Next, add it to a slow cooker along with the onion, garlic, thyme, beer, beef stock, salt and pepper and cook on high for 4 hours.
- After 4 hours add in the remaining vegetables and cook on high for a further 2 hours or until the meat pulls apart with ease.
- Serve hot!
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