Slow Cooker Pot Roast Recipe in Stout Beer

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!

– 3 pound eye of round or      shoulder roast – 1/2 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


White Scribbled Underline

– 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


White Scribbled Underline


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 4-6 hours or until tender.

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