Beef Pot Roast In Beer A Crock Pot Recipes

BEEF IN BEER IN THE SLOW COOKER

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

CROCK POT BEER-BRAISED POT ROAST

Steps:

• Gather the ingredients.
• In a large skillet or sauté pan, cook the bacon until almost crisp.
• Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
• Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
• Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
• Place the roast in the slow cooker ; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
• Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
• To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
• Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
• Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
• Serve and enjoy.

SLOW COOKER BEER POT ROAST

Steps:

• Prepare the crock pot. Spread half of the onion soup mix in the bottom of a slow cooker. Top with the vegetables. Sprinkle the vegetables with salt and pepper.
• Brown the roast. Heat a cast iron skillet , or other heavy bottomed skillet, over medium high heat. Season the beef on both sides with salt and pepper, then add it to the skillet. Brown on all sides, about 2-3 minutes per side. Leave the heat on while you transfer the beef to the slow cooker, nestling it among the veggies.
• Deglaze. Add a splash of the beer to the pan and use it to scrape any browned bits off the bottom. Add all the pan juices to the crock pot.
• Season. Sprinkle the remaining onion soup mix and garlic over the roast and veggies.
• Add liquids. Pour the beer and beef broth over all. Cook on low for 8 hours or on high for 4 hours.
• Heat excess juices over medium heat in sauce pan along with 1 cup beef broth.
• In a small measuring cup mix 2 tablespoons cornstarch with 1/4 cup water until smooth.
• Whisk mixture into warmed juices and bring to a boil. Continue to whisk until thickened.
• Add additional 1/2 cup beef broth to thin, if desired. Season to taste with salt and pepper before serving.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

POT ROAST COOKED IN BEER SO TENDER IT FALLS APART

Steps:

• In a dry cast iron pot brown fat side down, then continue to brown all sides.Your kitchen will be smokey!
• Season with salt and pepper.
• Add 1 can beer.
• And pour the other can for yourself!
• Add rest of ingredients except butter and flour.
• Put pot with cover into 325 degree oven for 3 hours.
• Melt butter in micro and flour.
• Remove roast and vegies from pan.
• Add some drippings to butter then add back to pan.
• Cook 5 minutes till nice and thick.
• Add veggies back to sauce. Plate the sliced roast {if it`s not already falling apart} Top with the veggies and serve with your or my favorite side!

SLOW COOKER ROAST BEEF AND NO KNEAD BEER BREAD RECIPE BY TASTY

Steps:

• Combine 1 ½ teaspoons of dry active yeast, ½ cup (60 g) all-purpose flour, and ½ a cup (120ml) of warm water. Cover and set a warm place for 30 minutes.
• Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry.
• Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours.
• Use top round or top sirloin cuts of beef. Salt all sides generously.
• Sear on all sides in a very hot, heavy skillet. If a pool of fat begins to form in the skillet, remove some so that the meat sears evenly.
• Place in a slow cooker on a bed of onion, carrot, and celery. Pour over with a cup of beef or vegetable stock.
• Cook 2 hours on high, or until internal temperature reaches 130°F (55°C).
• Scrape the dough down from the sides of the bowl and onto a flowered work surface.
• Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf.
• Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Sprinkle flour on top of the loaf. Cover with a dry towel for 30 minutes.
• Scar the top with a knife.
• Bake at 425°F (220°C) for 35 minutes. Place a pan of water on the rack below the dough in the oven. Cool to room temperature before cutting.
• Remove steak from slow cooker. Rest 20 minutes before slicing. Strain juices to use as a dip or stock in other cooking. Cool to room temperature before cutting.
• Thinly slice steak and place between pieces of sliced bread. Serve with juices from slow cooker on the side for dipping.
• Enjoy!

BEER AND BEEF CROCK POT

Steps:

• Add the beer to the crock pot, turn the control to high.
• Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches.
• Transfer the browned beef to the crock pot.
• Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
• Add to the crock pot together with the bay leaves and salt and pepper.
• Now turn the crock pot to low and cook for 6 to 8 hours, until the beef is tender.
• If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crock pot on high for this.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.