Name: Beer & Garlic Beef Pot Roast
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8
Ingredients: 3 lb (1.36 kg) Beef Pot Roast (e.g Cross Rib, Blade or Brisket); 10 cloves garlic, peeled and cut in 1/2 lengthwise; Coarsely ground sea salt or kosher salt and freshly ground pepper; ¼ cup (50 mL) grainy Dijon mustard; 2 tbsp (30 mL) vegetable oil; 1 bottle or can beer (12 oz/341 mL); 1 tbsp (15 mL) EACH cornstarch and cold water

Beer & Garlic Beef Pot Roast

Prep Time: 10
Cook Time: 360
Total Time: 610
Serving: 8

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Ingredients

3 lb (1.36 kg) Beef Pot Roast (e.g Cross Rib, Blade or Brisket)

10 cloves garlic, peeled and cut in 1/2 lengthwise

Coarsely ground sea salt or kosher salt and freshly ground pepper

¼ cup (50 mL) grainy Dijon mustard

2 tbsp (30 mL) vegetable oil

1 bottle or can beer (12 oz/341 mL)

1 tbsp (15 mL) EACH cornstarch and cold water

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Directions

Pat pot roast dry. Using tip of sharp paring knife, make small slits all over the pot roast, using your fingers to insert the garlic cloves deep into the meat as you make the slits. Rub roast all over with salt, pepper, grainy mustard and oil, working seasonings into any crevices.

Transfer to slow cooker; add beer. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender.

Remove roast to cutting board; cover with foil to keep warm. Transfer sauce to saucepan and cook over high heat to reduce by half, about 10 minutes. Gradually stir in a mixture that is cornstarch mixed with cold water; heat to boil to thicken. Season to taste. Thinly slice meat and serve with sauce.

TO COOK WITHOUT SLOW COOKER: Cook browned roast with beer mixture in Dutch oven, covered with tight fitting lid in a 325°F(160°C) oven for about 3 hours until meat is fork-tender.

Category: Pot Roast
Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, In Season - Fall/Winter, Slow Cooker

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Beer & Garlic Beef Pot Roast