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Boozy Roast Beef

BeefSlow CookerStove-Top

Time: 4 hours 10 minutes

Yield: 8 servings

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About

This beef really wants to kick back just like you, and thankfully it's so easy, you don't have to break your weekend flow to make it! Boozy Roast Beef slow-cooks the hearty, savory, extra-tender roast in not just beef stock, but beer as well, imparting the malty flavor into the meat and getting dinner in a festive mood! When served atop fluffy mashed potatoes to soak up all the extra flavor, Boozy Roast Beef becomes a dinner you look forward to all day, all week, and all the time!

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Ingredients

  • 1 tablespoon canola or olive oil
  • 3 pounds chuck roast
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons red wine vinegar
  • 5 yellow onions, sliced
  • 1 (about 12-ounce) can dark beer, plus more, to taste
  • 2 cups low-sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 4 bay leaves
  • 8 ounces button mushrooms, optional, halved
  • mashed potatoes, optional, cooked and hot, for serving

Directions

Step 1 -Heat the oil in a large skillet over high heat.

Step 2 -Season the beef chuck with the salt and the pepper.

Step 3 -Add the beef to the pan and sear until all sides are nicely browned, about 10 minutes total.

Step 4 -Transfer the beef to a plate.

Step 5 -Add the red wine vinegar, the onions, and 1 can of the beer to the pan and cook, scraping up any bits that may cling to the bottom of the pan.

Step 6 -Place the beef in the base of a slow cooker and pour the onion-beer mixture over it.

Step 7 -Add the beef stock, the Worcestershire sauce, and the bay leaves to the slow cooker; if the liquid does not cover all or most of the beef, add more of the extra beer.

Step 8 -Cover and cook the beef on low, until tender, for about 6 hours (or about 4 hours on high). Add the mushrooms during the last hour of cooking.

Step 9 -Remove and discard the bay leaves.

Step 10 -Serve with the mashed potatoes.

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