Slow Cooker Pot Roast Recipe in Stout Beer

CHEF BILLY PARISI

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

Ingredients

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

Ingredients

White Scribbled Underline

STEP 1

Season the beef on all sides with salt and pepper and lightly coat it in the flour.

STEP 2

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.

STEP 3

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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