Not a lot of time to cook today and not much time to post, but here was tonight’s meal. It didn’t photograph too well but it tasted delicious!
Slow Cooker Beer Braised Roast
3 lb. blade roast (or any roast, really!)
Vegetable or olive oil
salt and pepper to taste
3 tbsp butter
3 to 4 medium onions, sliced
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
3 cloves garlic, grated or pressed
1 cup beef broth
1.5 cup beer
2 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tbsp. apple cider vinegar
1 tbsp. corn starch
1.5 tbsp. water
Season beef with salt and pepper then brown in 2 tbsp olive oil. Place in slow cooker. Add butter to skillet, add onions and saute until caramelized. Add garlic and cook a few minutes more. Add beef broth and deglaze pan. Then add brown sugar, mustard and vinegar. Stir to dissolve. Pour everything over the roast. Cover and cook on low for about 8 hours.
Remove the beef to a serving platter, dissolve the cornstarch in the water and add to the juices in the slow cooker (I forgot this step. Do not forget this step or all you have is a tasty, but soupy gravy!)
I served the whole thing over a potato/carrot and turnip mash.
Told you it wasn’t pretty… but trust me. It’s a tasty, no fuss dinner!