Shelly's Recipe

DRUNKEN GARLIC POT ROAST

Category: Roasts/Tenderloin - Beef

Salt and pepper
2 -3 lb boneless beef chuck roast
2 tbsp olive oil
2 medium onions, thinly sliced
24 garlic cloves, minced (about 4 tbsp.)
1/2 cup beef broth
12 oz lager beer
3 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp cider vinegar
2 tbsp cornstarch (for gravy)
Season the roast with salt and pepper on both sides. Heat the olive oil in a large skillet over high heat and brown the roast on both sides. Set aside in crockpot.

Add the onions to the skillet and cook over medium heat until soft, about 5 minutes. Add the garlic and cook for another minute. Add the beer, beef broth, brown sugar, mustard and vinegar. Heat through, scrapping up the brown bits from the bottom of the pan.

Pour the onion and beer mixture over the roast and cook on low for 7-8 hours.

At the end of the cooking time, remove the meat from the crockpot and cover with foil. Make a slurry with a ladle full of the cooking liquid and the cornstarch. Pour the remaining cooking liquid into a small sauce pan, mix in the slurry and stir over medium high heat until thickened. Serve over meat and potatoes.