Shelly's Recipe

DRUNKEN GARLIC ROAST (Crock Pot)

Category: Roasts/Tenderloin - Beef

2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tbsp vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp cider vinegar

cornstarch (dissolved in water, for gravy)
In a large skillet, heat 1 tbsp of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm. Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic. Cook until the onions are tender, a few minutes more.

Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well. Pour mixture into the bottom of the crock pot. Place roast on top of liquid, cutting into pieces if it doesn't lay flat. Set the crock pot on low and cook for 7-8 hours.

Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with potatoes or noodles.